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Old 04-06-2007, 06:20 AM   #1
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Paula Deen's Squash Casserole

This is a Paula Deen recipe that looks good. Can anyone suggest a replacement for the cracker topping...a low carb cracker, or changing the topping to something else?



Squash Casserole

6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)

Preheat oven to 350 degrees F.
Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.


House Seasoning:
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.
Yield: 1 1/2 cups
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Old 04-06-2007, 06:24 AM   #2
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This looks wonderful. We could sub some crushed almonds for the top of the casserole..instead of the Ritz.
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Old 04-06-2007, 06:33 AM   #3
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Crush up some Wasa crackers, they work great for toppings. I like the sesame ones best.
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Old 04-06-2007, 06:33 AM   #4
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Paula is a goddess!

Crushed almonds sound great!....I would probably top it with extra shredded cheddar cheese too....

However, I would HAVE to add crumbled bacon to this recipe....I LOVE the flavor of bacon with squash & onions!
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Old 04-06-2007, 06:34 AM   #5
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I saw Paula make this a couple of weeks ago and made it using coarse LC bread crumbs made from the carbquik buns in the "simple white bread thread". It turned out very nice
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Old 04-06-2007, 07:03 AM   #6
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I made this and used french fried onions on top. FYI - if you're not an onion lover, you probably wont like it, lol. And I also used less onions in the recipe.

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Last edited by Gibbs; 04-06-2007 at 07:04 AM..
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Old 04-06-2007, 07:58 AM   #7
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All these suggestions sound great. Thanks!
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Old 04-06-2007, 08:56 AM   #8
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I use LC bread crumbs (from Kevin's bread recipe) as a sub for cracker crumbs and it works very nicely. I love french fried onions but the can of French's I looked at has 33 carbs in the can so couldn't use much of that.
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Old 04-06-2007, 08:07 PM   #9
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I take cheddar cheese and microwave it until cripsy (like making the cheese "crackers") and then crumble it all up and put it on top of casseroles after they are finished cooking to give them a crunchy topping. I have never tried putting it on before cooking because I was afraid it would burn.
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Old 04-09-2007, 08:16 PM   #10
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I'd like to try this. It sounds really good. Anyone know about how many zucchini or yellow squash makes six cups?
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Old 04-09-2007, 08:35 PM   #11
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I think I used 4 or 5 zucchini that are approx 6 inches long by 1 1/2 inch in diameter
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Old 04-10-2007, 09:18 AM   #12
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I like inexpensive Parmesan (the kind in the green can) or LC bread crumbs mixed with melted butter and inexpensive Parmesan for a crunchy casserole topping. The latter mixture (with some onion and garlic powder and dried herbs) is also what I use to "bread" chicken cutlets, etc.

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Old 04-10-2007, 06:08 PM   #13
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Has anyone ever tried the cheese crisps as a topping and baked it? I'm thinking maybe they could be put on the last 10 mins. or so to be warmed but not burned - what do guys think?
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Old 04-10-2007, 08:45 PM   #14
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I haven't done that yet, but I say definitely crumbled cheese crisps on top for the last few minutes....NOT from the beginning....

Strawberry?....AWSOME suggestion for topping.....I use the Kraft Deli Deluxe Sharp Cheddar slices......(Anybody think the price of these are WAAAAY too high?)

Anyhoo, the cheese has already been cooked as a crisp before crumbling....it's a fine line between it beeing cooked enough and burned...

Like in pre-LC days, when I would put crushed potato chips on top of my Tuna Noodle casserole....You have to watch it EVERY SECOND when it's under the broiler!...You turn away for a SECOND, and you have flames in your oven!....
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Old 04-11-2007, 03:17 PM   #15
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Thanks Kevin. I'm going to make this next week.
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Old 04-11-2007, 03:54 PM   #16
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Quote:
Originally Posted by Kaos0100 View Post
This is a Paula Deen recipe that looks good. Can anyone suggest a replacement for the cracker topping...a low carb cracker, or changing the topping to something else?



Squash Casserole

6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)

Preheat oven to 350 degrees F.
Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.


House Seasoning:
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.
Yield: 1 1/2 cups
Wow that sounds so good I would eat it without the crumbs. Im a big fan of squash casserole. Its probably my favorite. I have had squash casserole topped with Colby-jack cheese which was really awesome. I also would probably use parmasean cheese as a topping.
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Old 01-24-2010, 03:06 AM   #17
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Hmmm....I think I'll be making this with a pot roast and sauteed cabbage this week.
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