Squash Casserole

I had squash casserole for the first time at my aunt’s house during Thanksgiving several years ago.   It was really delicious.  When I begged and pleaded for the recipe she sent me to Paula Deen. Of course! (You can find her recipe  here.)  Now, I’m no Paula but when I looked at it I decided to make a couple of changes.  I mean, sour cream is good but CREAM CHEESE…..so much better!  Here is my adapted version:

5-6 cups squash

1 medium onion, chopped

6 TBS butter, divided

2 TBS olive oil

2 cloves garlic, pressed

4 ounces cream cheese, softened

1 sleeve club crackers

Salt and Pepper to taste


Slice your squash and chop your onion.  Place in a skillet.

Add 3 TBS of butter, olive oil and garlic then sprinkle with salt and pepper. Cook on medium heat until the squash and onions are soft.  It took about 20 minutes.

20131116-135115.jpgWhile your veggies are simmering, crush up your crackers.  (Now, I have a confession to make.  I didn’t actually use club crackers.  I used the Aldi store brand equivalent because that is what a frugal gal does.  😉 )


20131116-135203.jpgWhen your squash is ready, stir in the cream cheese until it melts. (Oh, cream cheese how I LOVE you!!!)

20131116-135218.jpgPress your mixture into the bottom of a baking dish.

20131116-135232.jpgSprinkle the cracker crumbs over the top.  Melt the remaining 3 TBS of butter and drizzle lightly over the top of the entire dish.

20131116-135250.jpgBake on 350 for 20-25 minutes.

Wow!  So delicious!

3 Comments (+add yours?)

  1. Chaos and Cookies
    Nov 18, 2013 @ 20:12:24

    Sounds and looks delicious!


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