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Southern squash casserole is a family-friendly way to get kids to eat their veggies! This simple recipe calls for summer squash, Vidalia onion, butter, sour cream Parmesan and cheddar cheese. Top with crushed buttery crackers before baking.
Paula Deen’s squash casserole takes all the amazing flavors of the golden summer vegetable to a whole new level! With a combination of summer squash, onions, cheddar, parmesan, and sour cream, this dish is incredibly sweet, savory, and creamy.
By Paula Deen. Tags: squash casserole, The Lady and Sons: Savannah Country Cookbook. Ingredients. 1 large onion, chopped. 4 tablespoons (½ stick) butter. 3 cups cooked squash, drained, with all water squeezed out. 1 cup crushed Ritz crackers, plus additional for topping. ½ cup sour cream. 1 teaspoon House Seasoning.
This comforting Squash Casserole is a great way to use up a bumper crop from your garden. Squash Casserole Makes 8 to 10 servings Ingredients 4 pounds yellow summer squash, sliced 1/4 inch thick 1 cup finely chopped yellow onion 4 cloves garlic, minced 4 teaspoons salt, divided 3 cups crushed saltine crackers, divided (about
Ingredients. 2 pounds squash, cut into 1⁄4-inch-thick slices. 2⁄3 cup chopped yellow onion. 2 teaspoons kosher salt. 2 cups shredded sharp Cheddar cheese. 2 cups shredded Gruyère cheese. 2 sleeves whole buttery round crackers. 2⁄3 cup sour cream. 2⁄3 cup mayonnaise.
This cheesy and creamy squash casserole is a must-have for winter menus. Winter Squash Casserole Makes 10 to 12 servings Ingredients 1 large acorn squash, peeled, seeded, and cubed 1 medium butternut squash, peeled, seeded, and cubed 3 cups water 3 cups low-sodium chicken broth 1½ cups chopped yellow onion 1 (10.5-ounce) can cream of.
Southern squash casserole recipes are always a fall favorite. Use whatever squash your farmer’s market has, along with onion, cheddar, and sour cream. Difficulty: Easy.