Paula Deen’s Squash Casserole Recipe

Squash casserole holds a special place in Southern cooking. When Paula Deen’s name enters the equation, expect a dish that’s both comforting and irresistible, balancing creaminess, sharp cheese, and a buttery crunch. If you’re looking to master this legendary side, you’re in the right place. Let’s walk through every detail, from choosing squash at the market to the golden crunch on top of your casserole dish.

What Makes Squash Casserole a Southern Classic?

Picture a dish built for gatherings—soft, sweet yellow squash melds with tender onions and gets a rich boost from cheddar, a little parm, and sour cream. All that goodness bakes under a blanket of buttery cracker crumbs. This isn’t just weeknight fare; you’ll spot squash casserole on holiday tables and at family reunions across the South.

What defines this casserole is its versatility. Serve it alongside pot roast, roast chicken, or as part of a vegetarian spread. It pairs effortlessly with anything hearty or savory, thanks to its mild yet indulgent base and crispy topping.

Ingredients for Paula Deen’s Squash Casserole

One reason this squash casserole stands out: every ingredient plays an important role. Here’s what you’ll need:

Yellow squash (2 pounds) – Mild, sweet, and perfect when thinly sliced. Skin stays on.
Vidalia onion (1 medium) – A sweet choice with a gentle bite.
Butter (6 tablespoons) – For sautéing and lending richness throughout.
Shredded sharp cheddar (1 1/2 cups) – Melty, flavorful cheese boosts the texture.
Grated Parmesan (1/2 cup) – Adds saltiness and depth.
Sour cream (1/2 cup) – Makes it creamy and tangy.
Eggs (2 large) – Help hold everything together.
Salt and black pepper – Balance and bring out the veggies’ flavor.
Crushed butter crackers (about 1 1/2 sleeves, e.g., Ritz) – The classic crunchy topping.
Optional: diced bell pepper or cooked bacon – For extra flavor and color.

Ingredient Quantities Table

Ingredient	Amount
Yellow squash	2 pounds (about 4 medium)
Vidalia onion	1 medium
Butter	6 tablespoons
Sharp cheddar cheese	1 1/2 cups, shredded
Parmesan cheese	1/2 cup, grated
Sour cream	1/2 cup
Eggs	2 large
Butter crackers	1 1/2 sleeves (about 36)
Salt	To taste
Black pepper	To taste

Step-by-Step Instructions

A casserole is only as good as its technique. Here’s how to make Paula Deen’s squash casserole—from prepping vegetables to that irresistible golden top.

1. Prepare Your Ingredients

Wash and slice the squash: Use a sharp knife or mandolin for even, thin rounds. No peeling needed.
Chop onions: Dice or thinly slice, depending on your texture preference.
Shred cheese fresh: It melts better and adds to creaminess.

2. Sauté the Vegetables

In a large skillet, melt 4 tablespoons of butter over medium heat.
Add sliced squash and chopped onion. Season lightly with salt and pepper.
Sauté for 10-12 minutes, stirring occasionally, until the squash is soft and most of the water has cooked off.
Tip: Drain excess liquid after sautéing. This step prevents a watery casserole.

3. Combine the Filling

In a large bowl, whisk eggs with sour cream.
Stir in shredded cheddar and parmesan.
Add the sautéed squash and onions (cool slightly to avoid scrambling the eggs).
Mix well. Adjust salt and pepper as needed.

4. Assemble the Casserole

Preheat oven to 350°F (175°C).
Grease a 2-quart casserole dish with butter or nonstick spray.
Pour the squash mixture into the dish. Spread evenly.

5. Add the Crunchy Topping

Melt the remaining 2 tablespoons of butter.
In a small bowl, combine melted butter and crushed butter crackers. Toss to coat.
Sprinkle the cracker mixture over the casserole, covering the surface evenly.

6. Bake

Place the casserole in the preheated oven.
Bake 20-25 minutes or until the topping is golden brown and the filling bubbles at the edges.
Let stand 10 minutes before serving. This helps the casserole set and makes scooping easier.

Tips for Success

Pick smaller squash: They’re less watery and more flavorful. Larger squash often have bigger seeds and more moisture.
Consistent slicing: Use a mandolin for even pieces. This ensures uniform cooking.
Drain excess water: After sautéing, place squash and onions on paper towels or in a colander. Press lightly to release more moisture.
Customize your mix: Try adding a handful of diced bell pepper for color or cooked bacon for smoky notes.
Make in advance: Prep through step 4, cover, and refrigerate overnight. Add the topping just before baking.

Serving Suggestions

This casserole shines as a flexible side. Consider these pairings:

Roast chicken or turkey: The creaminess complements roasted flavors.
Pot roast or brisket: Mop up the casserole with the meat’s gravy.
Holiday spreads: Essential for Thanksgiving and Christmas. Pairs with stuffing, cranberry sauce, and rolls.
Vegetarian meals: Serve alongside green beans, tomato salad, or cornbread.

Storing and Reheating Leftovers

Squash casserole is best enjoyed fresh, but leftovers do keep well.

Refrigerating

Store in an airtight container in the fridge. Keeps for 3-4 days.
The topping may soften, but flavor stays rich.

Freezing

Cool completely before wrapping tightly with plastic, then foil.
Freeze for up to three months. Thaw overnight in the fridge before reheating.

Reheating

For the oven: Preheat to 350°F. Cover with foil and bake for 20-25 minutes until hot.
For added crunch, top with extra crushed crackers before baking.

Frequently Asked Questions

Can I use zucchini instead of yellow squash?

Absolutely. Zucchini offers a similar flavor and texture. Try a blend for a colorful casserole.

Do I need to peel the squash?

No. The skin is thin and softens during cooking. Plus, it brings color and nutrients.

How do I keep the casserole from getting watery?

Drain squash well after sautéing. Squeeze gently or lay between towels. Some cooks salt the squash and let it sit 15 minutes before cooking, then pat dry.

What cheese works best?

Sharp cheddar is the classic, but feel free to mix in Gruyère or Monterey Jack for new flavors.

Can I make this dish ahead?

Yes. Prepare up to adding the topping and store tightly covered in the fridge for up to 24 hours. Let it stand at room temperature 30 minutes before baking and add the cracker topping right before going into the oven.

Variations and Add-Ins

Add protein: Mix in crumbled bacon or cooked sausage.
Heat things up: A pinch of cayenne or diced jalapeños add a subtle kick.
Try fresh herbs: Parsley or chives can brighten up the casserole.
Change the topping: Swap crackers for panko, seasoned breadcrumbs, or even cornflakes.

Why Paula Deen’s Recipe Works

The secret to this casserole lies in balance—tender vegetables, creamy binding, and real cheese, all under a salty, crunchy lid. Each bite delivers contrasts in texture and flavor. It’s the kind of dish you bring to the table and see disappear before you can sneak a second helping.

Once you make Paula Deen’s squash casserole, you’ll find yourself reaching for yellow squash all summer, eagerly awaiting the familiar smell of onions and cheese baking to a bubbly finish. This is one recipe that turns simple ingredients into pure comfort.

Paula Deen’s Squash Casserole Recipe
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