Paula Deen Squash Casserole & Blueberry Tart Recipes

Now that we know a little more about the woman & chef Paula Deen, let’s mosey on over to the kitchen & cook up her famous Squash Casserole & Blueberry Tart.  Here we go! 

Paula Deen Squash Casserole Recipe

• 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)

What’s Next:

Go ahead & preheat your oven to 350 F, or 175 C.  

In a large skillet- 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.

Paula Deen House Seasoning Recipe

Ingredients:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

What’s Next:

Mix ingredients together and store in an airtight container for up to 6 months.

Paula Deen Blueberry Tart Recipe

Ingredients for Crust:

• 1/2 cup powdered sugar
• 1 1/2 cups all-purpose flour
• 3/4 cup butter, softened
• 1/2 cup finely chopped pecans, or your favorite type of nuts

Ingredients for Filling:

• 2 (3-ounce) packages cream cheese, at room temperature
• 1 cup powdered sugar
• 1 cup heavy cream
• 1/4 cup sugar
• 1 (21-ounce) can blueberry pie filling

What’s Next for Crust: 

Go ahead &  preheat oven to 350 F, or 175 C.

Combine powdered sugar, flour, and butter in the bowl of a food processor, processing until mixture forms a ball (you can combine dough by hand, if desired). With your fingers, press dough into a 12-inch tart pan with a removable bottom, taking care to push crust into indentations in tart pan. Pat nuts onto crust. Bake for 10 to 12 minutes, or until very lightly browned. Let cool completely before filling.

What’s Next for Filling:

In a large mixing bowl with a hand mixer, beat the cream cheese with the powdered sugar. In a separate mixing bowl with the hand mixer, beat the heavy cream with the sugar until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Spoon this mixture into the cooled pie shell and top it with blueberry pie filling. Refrigerate until well chilled, at least 2 hours.
Eat well & Laugh often!