Today I am sharing my recipe for Squash Casserole, aka crack in my house! This is one of my all time favorite side dishes that I make at least twice a month. Now I know a lot people do not care for squash at all, but to me it is heaven! This dish is a holiday and pot luck staple in the South. So if you like squash, cheese and crackers, this yummy side dish will be a winner for you! Here is my version. I hope you enjoy it as much as I do.
Southern Squash Casserole
1 32 oz (2 lb) bag of frozen squash, or 6 cups large sliced fresh squash
1 large onion, sliced and roughly chopped
4 tablespoons real butter, (I use Smart Balance )
1/2 cup sour cream, ( I use fat-free )
1 teaspoon Camp Mix Seasoning, (or you can use Paula Deen’s House Seasoning, see recipe below)
1-2 cups grated cheddar cheese
1 cup Ritz Crackers crushed, (I use Whole Wheat Ritz Crackers)
Preheat oven to 350 degrees F. If squash is frozen, thaw in microwave in a covered dish with 2 tablespoons of water. Saute the squash and onion in a little butter over medium-low heat, cover and simmer until it has almost completely broken down, about 15 minutes for frozen to 20 minutes for fresh. Drain the squash and onions~ place the cooked squash in a colander, on top of a bowl to catch the liquid, then take another small bowl or potato masher and press down to squeeze excess moisture from the squash. You need to remove the moisture or the casserole will be runny.
Mix in sour cream and Camp Mix or House seasoning and 3/4 of the cheese. Pour mixture into a greased casserole dish and top with left over cheese and cracker crumbs. Bake for 25 to 30 minutes.
House Seasoning Recipe:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
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