How does Paula Deen cook squash casserole?

In separate medium size skillet, sauté the sliced onion in butter for 5 minutes. Remove from pan and, using a large bowl, add squash, onions, sour cream, Paula Deen's House Seasoning and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes .

How do you keep squash casserole from getting watery?

Salting and sautéing the squash before baking helps to remove excess moisture and prevents the casserole from becoming watery. Cream cheese and sour cream lend the filling richness and tang. Tossing crushed crackers with butter and Parmigiano-Reggiano results in a satisfying and crunchy topping.

What is Paula Deen seasoning?

The ingredients listed in order are: " sea salt, granulated garlic, black pepper, granulated onion, ground cumin, and other spices ". I have used the recipe listed on this site and included equal amounts of garlic powder and onion powder.

How does Rachael Ray cook butternut squash?

Preheat the oven to 425 degrees F. Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes . Remove from the oven and let cool slightly.

How do you make a casserole not soggy?

To prevent a soggy top and a firm or crunchy bottom, it's important to use a shallow baking dish, to cook the casserole at the correct oven temperature and for the appropriate amount of time, and to be mindful of the amount of liquid used in the recipe .

Why cook squash cut side down?

Putting it cut-side down creates a sort-of steam chamber for the flesh, helping it cook faster and retain moisture (no dried out squash here!). If you've added oil to the flesh before cooking, it will brown nicely where it's in contact with the sheet pan.

Why is my squash casserole runny?

To prevent your squash casserole from being too watery, it's important to get as much liquid out of the squash during the initial cooking process as possible . Straining the squash helps to remove excess water that leaches out of the cooked squash, and it cools the squash before it is added to the casserole.

How to cook butternut squash Paula Deen?

directions In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.

Should squash be cooked cut side up or down?

Scoop the seeds out, place it cut side down on a pan with sides that has been oiled and cook until tender - a knife inserts through the skin and easily into the flesh. It doesn't matter as far as the cooking goes. The squash doesn't know the difference. Up and down is the only way to do it correctly .

How does Gordon Ramsay cook butternut squash?

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Win the Potluck or Holiday Table with This Classic Hearty Squash Casserole Recipe (2024)

Squash casserole — even the words can evoke, for certain folk, the sights and smells of an old-school Southern meat-and-three restaurant, or grandma's sideboard on Thanksgiving, covered with dishes. It's a simple and delicious way to add veggies to a plate, and a smart (and inexpensive) way to manage a home garden's overabundance of summer squash. Though it's traditionally made with yellow squash, squash casserole can be made with zucchini or even pattypan squash, if you have 'em. Whatisn't up for substitution is the heaps of cheese and crackers.

Do you peel yellow squash before cooking?

Summer squash varieties like yellow squash or zucchini don't need to be peeled before cooking the way winter squash varieties often do. You should wash them before slicing. A quick rinse under running water with a little mild rubbing will get off any dirt or dust that gathered from the garden, farm, or grocery store.

Do you put egg in squash casserole?

Egg is traditionally a part of squash casserole. While it's not the main star (there's not even enough to add flavor) it does help bind and thicken the casserole. However, if you've got an egg allergy in the mix, and are looking for an egg-free squash casserole, this recipe will work just fine without it. It may not hold together quite as well, but it'll still taste delicious!

How do you thicken squash casserole?

All summer squash, especially when it's fresh, has a high water content, which is why we highly recommend cooking and then draining the squash before incorporating it into the casserole. If your casseroles are consistently coming out watery, try cooking it a little longer, or pressing the squash slightly when draining, to remove more of the water. If you've already incorporated the squash into the casserole, and it's not possible to drain off any more liquid, then you can try adding an extra egg, upping the cheese amount slightly, or stirring in just a bit of mayonnaise, which can help thicken things. Though it's a traditional thickener, werecommend against adding any flour.

What crackers are best on top of squash casserole?

Ritz crackers are the traditional choice, and we can attest that they taste absolutely fantastic on top of a squash casserole, but you can use nearly any butter cracker that you have on hand, or like, from Club crackers to Town House. Saltines will give it a much dryer topping. Cheese-Its are a great alternative, and will make it taste even cheesier (which is not a bad thing!).

What protein goes best with squash?

Squash casserole is equally athome as a Thanksgiving side or next to your weeknight main dish, but seeing as it's true home is on a meat-and-three lunch plate, it's probably best with the proteins you'd find there: meatloaf, fried chicken, pork chops, and the like.

How do you freeze squash casserole?

Casseroles are often great for making ahead and freezing — and it's one of the reasons we so love making them. But as summer squash is so watery, this casserole in particular is not a great candidate for the freezer. When frozen and thawed, the squash tends to turn extra mushy and the liquid begins to separate out.Instead we recommend making smaller portionsor chilling the leftovers in the fridge and eating them within 3 to 4 days.

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Yields:: 10 - 12 serving(s)
Prep Time:: 35 mins
Total Time:: 1 hr 20 mins

Ingredients

6 tbsp.
unsalted butter, divided plus more for a pan
10
medium yellow squash, (about 2 1/2 pounds) sliced
1
yellow onion, chopped
1
garlic clove, chopped
Kosher salt and freshly ground black pepper
1
(10 1/2-ounce) cancream of mushroom soup
1/2 c.
whole milk
8 oz.
Cheddar cheese, grated (about 2 cups)
1
large egg, beaten
2 c.
crumbled butter crackers, such as Ritz (about 40)

Directions

1. Step1Preheat oven to 350°F. Buttera 9-by-13-inch baking dish.
2. Step2Melt 4 tablespoons butter ina large pot over medium heat.Add squash, onion, and garlic.Season with salt and pepper. Cook,stirring occasionally, until justtender, 12 to 15 minutes. Drain androughly chop mixture; reserve.
3. Step3 Add soup and milk to pot and cook until warm, 1 to 2 minutes. Whisk in cheese, 1/2 cup at a time, until melted. Stir in egg and reserved squash mixture. Transfer mixture to preparedbaking dish.
4. Step4Melt remaining 2 tablespoonsbutter. Add crackers and tossto coat. Sprinkle over casserole.Bake until golden and bubbly,35 to 40 minutes. Serve warm.