Southern Squash Casserole Recipe
Servings Prep Time
6 20minutes
Cook Time
Servings Prep Time
6 20minutes
Cook Time
  • 1 32oz bag of frozen squashor 6 cups large sliced fresh squash, 2 lb
  • 1 large onionsliced and roughly chopped
  • 2tablespoons butter{I use Smart Balance}
  • 1/2cup sour cream{I use fat-free}
  • 1teaspoon Camp Mix Seasoning{or you can use Paula Deen’s House Seasoning, see recipe in notes}
  • 1-2cups grated cheddar cheese
  • 1cup Ritz Crackers crushed{I use Whole Wheat Ritz Crackers}
  1. Preheat oven to 350 degrees F.
  2. If squash is frozen, thaw in microwave in a covered dish with 2 tablespoons of water.
  3. Saute the squash and onion in 2 tablespoons of butter over medium-low heat. Cover and simmer until squash has almost completely broken down, {about 15 minutes for frozen to 20 minutes for fresh}.
  4. Drain the squash and onions.
  5. 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.
  6. Mix in sour cream and Camp Mix or House seasoning and 3/4 of the cheese.
  7. Pour mixture into a greased casserole dish and top with left over cheese and cracker crumbs.
Recipe Notes

Paula’s 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.