I made this as a side dish to go with supper tonight, it's really good. I had watched Paula Deen make it on TV and it looked yummy, I was right it was!!!
The only thing I changed was the cracker crumbs.
Squash Casserole-(Low Carbed)
Recipe courtesy Paula Deen
Prep Time: 25 minutes Cook Time: 55 minutes
Yield: 6 servings
6 cups large diced yellow squash and zucchini
1 onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
(1 C. Carbquik + 1/2 C. almond flour – season with a little onion and garlic powder – toss with 4 tablespoons melted butter.) This is a substitute for butter cracker crumbs.
Preheat oven to 375°.
Saute the squash in a little olive 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 minutes.
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