Paula Deen’s Squash Casserole

  • 6 cups yellow squash, diced
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 tablespoons butter
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup Gruyere cheese, grated
  • 1/4 cup cheddar cheese, grated
  • 1/4 cup mozzarella cheese, grated
  • 1 cup butter crackers, crushed
  1. Preheat oven to 350°F and grease a casserole dish with butter. Set aside.
  2. In a skillet over medium-low heat, heat the olive oil. Add squash and saute until it has broken down completely, 15-20 minutes.
  3. Line a colander with a clean paper towel and place squash on top. Squeeze out any excess moisture.
  4. In same skillet, melt butter. Add onion and saute 5 minutes. Remove to a large bowl. Add squash, sour cream, salt, pepper, garlic powder, Gruyere, cheddar, and mozzarella and stir to combine.
  5. Transfer to serving dish and top with cracker crumbs. Bake until golden brown and bubbly, 25-30 minutes. Enjoy!

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