Southern Yellow Squash Casserole

"Also known as Summer Squash Casserole, this is a very simple yet authentic Southern recipe that my family has been making for years. This casserole goes very well with those summer, fresh vegetable dinners and is also a hit at pot luck dinners, family reunions, or any other gathering of people. As with all good southern food, make sure you have your bottle of bright red paprika ready to sprinkle on top. Enjoy!"
 
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photo by jpknight22 photo by jpknight22
photo by jpknight22
Ready In:
50mins
Ingredients:
9
Yields:
1 casserole
Serves:
10
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ingredients

  • 7 large yellow squash, diced (about 8 cups)
  • 1 large white onion, chopped
  • 2 tablespoons butter
  • 1 14 cups sour cream
  • 1 teaspoon garlic salt
  • 12 teaspoon black pepper
  • 34 cup cheddar cheese, shredded
  • 34 cup saltine crackers, crushed (you may also use Ritz crackers)
  • 1 dash paprika
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directions

  • Preheat oven to 350 degrees. Grease a small, square casserole dish.
  • Boil squash and onion in a large pot 15 to 20 minutes until tender.
  • Pour the squash and onion into a colander and drain. Press firmly against the mixture until all excess moisture is drained.
  • In a medium mixing bowl combine drained squash and onion mixture and stir in butter (while still warm) allowing the butter to melt. Fold in sour cream, garlic salt, black pepper, and 1/4 cup of cheddar cheese (note: reserve the remaining half cup for the topping). Check mixture to see if levels of salt and pepper suit your taste and adjust accordingly.
  • Add contents of bowl into the greased casserole dish. Layer with remaining 1/2 cup of cheddar cheese, and top with 3/4 cup saltine or Ritz crackers. Gently sprinkle paprika over top for color.
  • Bake 25-30 minutes until topping is lightly golden-brown.

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Reviews

  1. DH and I really loved this casserole. We had some beautiful yellow squash from our CSA box. I made a half recipe and used Ritz crackers on top. I loved the creaminess that came from the sour cream. Thanks for sharing!
     
  2. This a good different way to enjoy squash.
     
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RECIPE SUBMITTED BY

Originally from Greenville, SC, I currently live in Charlotte, NC with my lovely new wife (just married on June 14, 2008 in historic Charleston, SC). I work for a major global logistics company, managing our domestic air cargo and distribution products. My wife is originally from South Haven, MI and has interjected an array of Midwestern fare including casseroles and soups into my somewhat southern background. She is a graduate of the University of Michigan (Go Blue!), and works as a project manager for a marketing/brand consulting firm in Charlotte. My wife and I both enjoy trying new recipes at home, and venturing out on the town to sample new restaurants and cuisines, often trying to replicate things we enjoy in the kitchen. I was raised in the Carolinas, so my first exposure to cooking came from my immediate family - I'm talking fried chicken, cube steak, potato salad, macaroni and cheese, fried okra, squash casserole, homegrown vegetable dinners, and the list goes on... Everyone in my family is a pretty good cook in some capacity, so I've grown up around great food my entire life. I also spent some time studying abroad in Europe between my college years at Clemson University (Go Tigers!!!). I had the fortune of living with a family in the Loire Valley of France for a summer. Their passion for food, wine and culture really resonated with me. The father in that family did most of the cooking, shopped every day at the bakery, butchery, produce market etc., and often spent 2-3 hours cooking dinner every night. Everyone participated in some capacity making dinner a true family event. Shortly thereafter I had the opportunity to work in a fine dining restaurant which really pushed me to a running start in the kitchen. By the time I finished college, I was cooking pretty decent meals for myself, although I've learned a lot in the years since then. I'm lazy when it comes to packing my lunch, but I'm also good at finding a bargain, often times at one of my favorite ethnic dives in Charlotte. On the contrary, we cook dinner at home about 90% of the time, trying something new 10 to 15% of the time. Recipezaar is a new addiction...
 
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