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
salt
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.
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
salt
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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