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Squash Casserole

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10


  • 1 teaspoon Paula Deen's House Seasoning
  • 1/2 cup sour cream
  • 1 cup crushed buttery crackers
  • 6 cups raw squash
  • 4 tablespoons butter
  • 1 large chopped onion
  • 1 cup grated cheddar cheese
  • 1 cup water


Preheat oven to 350 °F.

Using a heated stewing pot, add 6 cups of raw sliced squash and water, and stir and let stew for 5-10 minutes. Then pour the stewed squash into a colander, covered in a clean rag or cheesecloth, and allow the water and juices to drain by mashing with a spoon.

In separate medium size skillet, saute the sliced onion in butter for 5 minutes.

Remove from pan and, using a large bowl, add squash, onions, sour cream, Paula Deen’s House Seasoning and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

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