Sunday, March 23, 2008

Squash Casserole

This was our favorite thing on the table this year, and will definitely be added to my holiday dinner casserole rotation. It's from Paula Deen, with a slight modification to kick it up a notch!

Squash Casserole

6 cups large diced yellow squash and zucchini
Olive oil
1/2 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
black pepper
garlic powder
Emeril's Essence
1 cup grated cheddar cheese
1 cup crushed Ritz crackers

Preheat oven to 350 degrees F.
Saute the squash in a little oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Place the cooked squash in a colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients (spices to taste) together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

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