Up next in 10
Cheesy Squash Casserole Recipe - Today Paula shares the Cheesy Squash Casserole recipe with cracker crumbs on top she serves at her Paula Deen's Family Kitchen restaurant.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Paula Deen's Family Kitchen Cheesy Squash Casserole Recipe: https://www.pauladeen.com/recipe/cheesy-squash-casserole/
------------------------
For more Love & Best Dishes videos, click here: https://www.youtube.com/watch?v=53RSO_o1DX0&list=PL2LHabI5sYyFSVQ49oX2ffNPnKt3F8_zB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:03
- I'm gonna share with y'all
0:05
the way we make our squash casserole
0:09
in Paula Deen's Family Kitchen restaurants, y'all,
0:12
and The Lady and Sons.
0:15
And everybody loves it, everybody loves it.
0:19
Now, Eddie just brought it to my attention
0:22
that folks up North are not familiar with our yellow squash
0:28
that we grow and cook down here.
0:30
He told me that y'all, when you say squash up there,
0:35
that you're immediately thinking about our hard squash,
0:38
like acorn squash.
0:40
- [Eddie] Well, I think in the, you know,
0:41
like, the last time we did it was back in the holidays,
0:45
and people up North are out
0:46
of summer mode by then. (Paula laughs)
0:48
- Yeah - Where we have squash,
0:49
- Yeah - yellow squash,
0:50
all the time here.
0:51
- Yeah, we have it year round down here.
0:54
So I'm gonna take my squash that have been thinly sliced.
1:01
That way it doesn't take as long for them to cook.
1:08
Now, because they're trying to cook in really huge batches,
1:17
here's something that I do, that they don't do.
1:22
I cook my onions in a separate pan with butter.
1:26
For some reason that, just by me sauteing those onions
1:32
by themselves, it's just, like, full of flavor.
1:36
And to me it just makes it better.
1:38
So after I get the squash cooked,
1:40
then I'm gonna saute my onions in butter.
1:45
And all I have in here, I don't have any water in the pan,
1:50
just a little bit of butter and a little bit of salt.
1:57
And I'm gonna add just a little bit more butter.
2:02
Not a whole bunch, you know,
2:04
just enough to wet the bottom of the pan.
2:12
And now I'm gonna add some black pepper.
2:20
For this to cook faster, you can put the lid on the pan.
2:27
And that'll really help it,
2:31
really help it get soft, quick.
2:36
So I'm gonna stick the lid on it.
2:39
- [Eddie] Here you go.
2:41
- Where is the lid?
2:41
Where is the lid?
2:42
Thank ya Eddie.
2:44
That is our lid.
2:47
I have the hardest time with lids in this joint, y'all,
2:51
especially plastic containers.
2:54
Who is eatin' my lids?
2:57
I've got all the bottoms in the world,
3:00
but then I don't have a lid
3:02
So I would love for the lid eater
3:06
to come talk to me about this,
3:08
and let's see if we can't work something out.
3:12
So he won't eat my lids anymore.
3:15
Does that sound good to y'all?
3:16
Sounds good to me.
3:17
Do y'all have the same problem?
3:19
- [Female Voice] Yes!
3:20
- Who is this thing eatin' those lids?
3:23
- [Female Voice] I don't know,
3:24
because I try to take stuff home
3:24
and there's no lids. (Paula laughs)
3:26
- And there's no lids.
3:30
Okay (squash sizzles)
3:32
Hear that sizzlin' y'all?
3:33
When we put that lid on it, it started going to town.
3:41
All right, I'm gonna scoot over here,
3:42
and I'm gonna look for another saucepan.
3:49
(pots bang)
3:53
And I'm gonna cook those onions
4:00
while the squash is cookin'.
4:04
And I'm gonna cook them in,
4:13
let's see, that's one, two, three tablespoons of butter.
4:25
And all of that is gonna go into our casserole dish.
4:32
(squash sizzles) Mmm, oh, it smells so good!
4:36
So just know, our friends up North,
4:40
that when we talk about a squash casserole,
4:44
that we're talkin' about a yellow summer squash.
4:51
Or a a zucchini, if,
4:54
do y'all have zucchinis year round, Eddie?
4:56
- [Eddie] I do.
4:57
- Okay, you can do like half squash, half zucchini,
4:59
and it's perfectly delicious.
5:02
Cause once cooked, the zucchini to me,
5:04
tastes like the squash.
5:06
So that's not a problem at all.
5:15
Okay, so in go the onions.
5:19
So those should be ready about the same time.
5:24
I have been serving this particular recipe,
5:34
well, all of my adult life,
5:35
but certainly from the beginning in the restaurants,
5:39
when we started serving, you know, really family meals.
5:45
People have loved it now, going on I guess, 30 years?
5:52
So you never get tired of it.
5:55
And you notice I didn't put any water in there,
5:59
because you're gonna be amazed at how much water
6:03
is in our squash.
6:05
You can see when I put that lid on
6:08
that it started collecting the water,
6:17
the condensation in that pot.
6:20
So, no water is needed to cook that squash and zucchini,
6:26
or whatever you're using.
6:28
(onions sizzle)
6:32
All right, I hope that's enough butter, three tablespoons.
6:40
Ooh doggy, some cornbread and squash casserole,
6:46
and maybe a piece of fried chicken, maybe.
6:49
(Paula giggles)
6:51
You know who has got delicious fried chicken, Eddie,
6:56
that I'm very proud of, Paula Deen's Creek House.
7:01
- [Eddie] Yeah, it's a little different than.
7:03
- It's a little different, it's a little different.
7:06
That's probably more the way I cooked my chicken,
7:11
before we opened our first walk in restaurant.
7:19
And, but it's delicious.
7:24
- [Eddie] I know you said
7:25
you thought it needed a little more salt?
7:27
- Yeah, it needed a little bit more salt to me.
7:29
- [Eddie] But, I actually liked it, so.
7:30
- You did? - [Eddie] Yeah
7:31
- Well you know what?
7:32
It's certainly better for us to undersalt versus oversalt.
7:36
Cause you can always pick up your salt shaker.
7:39
But I finished eating a piece left over last night
7:43
from taking the triplets there to eat.
7:46
Now all of a sudden they've started saying,
7:48
Creek House, Creek House, Creek House,
7:50
wanna go to Creek House.
7:52
So Eddie and Claud and I loaded up the three babies
7:56
and we went to Creek House.
7:58
And like I said, their fried chicken,
8:01
I'm really proud of the crew there at Creek House.
8:06
So kudos to y'all on your fried chicken!
8:11
So I'm gonna add our onions that we cooked
8:16
in some butter.
8:20
We'll mix those together.
8:23
Okay, I think I've got everything turned off.
8:31
All right
8:34
That looks so good.
8:35
And I think I wound up putting, like,
8:37
a teaspoon of salt in it.
8:39
So, I'm gonna come back here,
8:42
and I'm gonna add a little bit more butter.
8:48
(Paula giggles)
8:49
Come on, get out of there.
8:51
It's gotten soft in here.
8:53
I didn't even have to drain that squash, you know it,
8:57
because it finally absorbed.
9:01
All right, just a little bit.
9:04
- [Female Voice] That's called a little bit?
9:06
- Yes, usually when I make my squash casserole,
9:10
I wind up with, like, one stick of butter
9:12
in the whole entire casserole.
9:15
You know, a little bit to cook the squash in,
9:17
a little bit to cook the onions in,
9:18
and now, a little bit to butter my crackers
9:24
that I'm going to put on the top.
9:28
I'm gonna put some inside my casserole.
9:37
And that will help, you know, just help bind it together.
9:44
And then my crumbs that I'm gonna put on top,
9:49
I'm gonna toss them in the butter.
9:50
Cause, you know, if you go to try to butter the top,
9:55
so your cracker top, whatever kind of topping you use,
9:58
you can't get it evenly on there.
10:00
So I like to butter mine in the pan with melted butter.
10:08
That way, I know everybody gets a little drink of butter.
10:14
(Paula giggles)
10:16
See?
10:18
That's so much easier than dotting the top of it and hoping.
10:25
Whoa, they escaped.
10:28
Okay, let's bring this over here.
10:32
So now we're gonna add our cheese.
10:38
And we just add in a regular cheddar cheese.
10:41
We're gonna add a little Parmesan cheese.
10:45
And we're gonna add about a half a cup, no, one cup,
10:50
no, half a cup.
10:52
I can't half see today, y'all.
10:54
I'm gonna add like a half a cup of sour cream.
10:59
But before I add that, I'm gonna just stir that up, so.
11:03
- [Female Voice] Now knowing you Paula,
11:05
(Paula giggles) just so you know,
11:07
there's more Parmesan, there's more cheddar,
11:09
and there's more sour cream sitting
11:10
over here. - Well I was gonna say,
11:11
that really doesn't look like enough cheddar to me, but.
11:14
- [Female Voice] Well there's plenty more
11:16
where that came from.
11:16
- Cause, you know, I cook by sight.
11:21
I really do, I cook by sight, y'all.
11:23
(Paula giggles)
11:25
You just get a feel for it after awhile,
11:28
when you've done it so much.
11:30
And all you young women out there that say,
11:32
oh no, I have to have a recipe.
11:34
I have to have a recipe.
11:35
Well guess what, girls?
11:38
One day you'll have a feel,
11:41
and you won't need to have an exact recipe,
11:45
when you make your macaroni and cheese,
11:47
your squash casserole.
11:50
That day will come for you.
11:53
Half a cup of sour cream.
11:59
This recipe doesn't call for any kind of canned soups,
12:05
just your sour cream.
12:10
Oh my gracious.
12:11
And this is so good.
12:16
There's no eggs in it.
12:19
So you don't have to worry about it cooking very long,
12:28
because everything's cooked in this.
12:33
So we're gonna put this in our casserole dish,
12:38
which we have sprayed with a non-stick.
12:42
And I'm just gonna spread that around in the pan,
12:47
in the bowl.
12:51
I'm gonna pour this into our dish.
12:54
- [Female Voice] Paula, if you want to make
12:55
some of these ahead, say it's squash season,
12:57
when you go and buy your squash while it's, at least
12:59
in the South,
13:01
- Yes - [Female Voice] could you
13:01
freeze this?
13:02
- Oh my gosh.
13:04
I would freeze the squash itself.
13:08
You know, just blanch it off and freeze it.
13:12
- [Female Voice] Oh, and then just?
13:12
- Yeah, and put this together in the cold winter nights.
13:18
It'll taste so good.
13:21
All right, so there we go.
13:22
And now we're gonna take our buttered cracker crumbs,
13:30
and we're gonna sprinkle those around on top.
13:39
I just love a good cracker crumb topping.
13:45
It just makes it.
13:48
So there we go.
13:49
Every one of those little crumbs are buttered.
13:54
And that's very important to me.
13:56
(Paula giggles)
13:59
I got this out to drain the squash, but it didn't need it.
14:04
But I'm gonna put that in the oven, 350.
14:08
And just until it's really hot and bubbly again.
14:15
Maybe 20, 25 minutes, something like that.
14:21
But it's not gonna take long, cause like I said,
14:22
everything in it is already cooked.
14:27
I think I put the timer on 20 minutes.
14:31
And this was hot, very hot and bubbly,
14:34
after just 20 minutes.
14:35
Because, remember, everything was still hot
14:37
and completely cooked.
14:39
So here it goes.
14:42
And those buttered cracker crumbs just makes it, y'all.
14:53
Mmm, mmm, mmm, I totally understand
14:59
why this is one of the most popular dishes, the side dishes,
15:04
that we offer at Paula Deen's Family Kitchen.
15:09
This is very, very popular.
15:13
- [Female Voice] And very, very, good.
15:14
- And very, very good.
15:17
So I hope y'all will try this recipe,
15:19
cause it's tried and true.
15:22
I've been makin' it for,
15:25
oh my gosh. - [Female Voice] It's one
15:26
of the originals.
15:27
- 50 years I've been makin' it.
15:29
(Paula laughs)
15:31
How can that be
15:32
when I'm not 50 yet? - [Female Voice] I know.
15:35
- I think y'all will love it, though.
15:38
Love and best dishes.
#Food & Drink
#Hobbies & Leisure