Paula Deen’s Squash Casserole Recipe

Squash casserole is a cherished staple at Southern tables, known for turning humble vegetables into a creamy, irresistible dish. Whether you’re hosting a holiday feast or assembling a simple family meal, Paula Deen’s squash casserole makes a reliable favorite with comforting flavors and a golden, crunchy topping. This guide will walk you through everything—from selecting your squash to reheating leftovers—so you can serve a dish that’s both classic and memorable.

What Makes Squash Casserole a Southern Favorite?

Squash casserole blends yellow squash and onions into a creamy base enriched with cheese, sour cream, and simple seasonings. The contrast of a tender filling with a buttery cracker crust sets this dish apart. It offers a balance of sweet and savory, soft and crunchy, and maintains its appeal year after year.

You’ll find it at church suppers, holidays, and Sunday dinners all over the South. Every cook puts their spin on it, but the spirit of the recipe stays the same: easy techniques, simple ingredients, and comforting results.

Ingredients for Paula Deen’s Squash Casserole

Freshness and balance matter in this recipe. Here’s a look at what you’ll need and why each item matters:

Yellow Squash (2 lbs) – Use young, firm squash for the sweetest flavor and tenderest flesh. No peeling needed—just slice them thinly.
Vidalia Onion (1 medium) – These onions are sweet and mellow, blending perfectly with the squash’s delicate taste.
Salted Butter (4 tbsp) – Used for sautéing and adding richness throughout the casserole.
Sharp Cheddar Cheese (1 cup, shredded) – Gives a bold, familiar flavor and creamy melt. Shred it fresh if you can.
Parmesan Cheese (1/3 cup, grated) – Adds a nutty, savory depth that balances out the cheddar.
Sour Cream (3/4 cup) – The key to a velvety, lush casserole base.
Eggs (2 large) – Binds the ingredients, giving a cohesive, custardy texture.
Salt and Black Pepper (to taste) – Essential for seasoning the vegetable mixture.
Crushed Butter Crackers (1½ cups, such as Ritz) – Turns crisp and golden in the oven, providing the classic Southern topping.
Butter (2 tbsp, melted, for topping) – Blends with the crackers for a toasty finish.

Step-by-Step Instructions

With the ingredients ready, the method comes together quickly. Here’s how you’ll create this classic dish, from preparation to serving.

Prep and Sauté

Preheat the oven to 350°F (175°C). Grease a standard 2-quart casserole or baking dish with a touch of butter or nonstick spray.
Slice the squash and onion. Aim for slices about 1/4-inch thick for even cooking. A mandolin slicer keeps them uniform, though a sharp knife works, too.
Sauté the vegetables. In a large skillet, melt the butter over medium heat. Add sliced squash and onion. Sprinkle with a pinch of salt to draw out moisture. Cook, stirring often, for about 8–10 minutes until the squash softens and the onions look translucent. Avoid letting them brown.
Drain well. Once the vegetables are tender, transfer them to a colander and press gently to remove as much liquid as possible. Too much moisture can make the casserole soggy.

Mix the Filling

Combine the base. In a large bowl, gently toss the drained vegetables with shredded cheddar, parmesan, and sour cream.
Add the eggs. Beat the eggs separately, then mix them in. Season with salt and pepper to your taste.
Pour into dish. Spread the vegetable mixture evenly in the prepared casserole dish.

Prepare the Topping

Crush the crackers. Place butter crackers in a zip-top bag and crush with a rolling pin until you have coarse crumbs.
Combine with melted butter. Mix in a bowl to coat every crumb, ensuring a crispy crust.

Assemble and Bake

Add the topping. Sprinkle the buttered cracker crumbs evenly over the squash filling.
Bake for about 20–25 minutes, until the top is golden and the filling is bubbling at the edges.
Rest before serving. Let the casserole stand for 10 minutes to set up, making it easier to serve neat squares.

Tips and Variations for Exceptional Squash Casserole

A few simple techniques can transform an ordinary casserole into an outstanding one. Here are some proven tips:

Weigh your squash – Two pounds might be about 4 medium squash, but it’s worthwhile to check with a kitchen scale for accuracy.
Choose younger squash – Smaller, unblemished squash have fewer seeds and sweeter flavor.
Don’t skip the draining step – Press out as much liquid from the cooked squash and onion as you can to prevent a watery casserole.
Play with cheeses – Swap in Gruyère for a nutty note or use Monterey Jack for extra creaminess.
Add-ins for variety:
- Bacon bits for smoky richness.
- Diced bell peppers for color and a touch of sweetness.
- Zucchini can be swapped 1:1 for yellow squash or combined for a colorful look.
Shred cheese at home – Freshly shredded melts so much better than pre-shredded, which often contains anti-caking agents.

Serving Suggestions

Squash casserole is a versatile dish that fits almost any menu, from casual weeknights to festive spreads. Here’s how to pair it:

Classic Pairings

Pot roast or baked ham – The savory depth of roast meats pairs perfectly with the creamy, mild casserole.
Barbecue chicken – The casserole’s creaminess balances tangy and smoky barbecued flavors.
Dinner rolls or biscuits – Use these to soak up every bit of the rich filling.
Holiday dishes – Serve squash casserole alongside cornbread dressing, green beans, and cranberry sauce.

You can also add it to brunch buffets or potluck tables. The mild flavor makes it a crowd-pleaser among kids and adults alike.

Storage and Reheating

Like many casseroles, this dish can be prepared ahead or kept for leftovers. Here’s how to keep it tasting its best:

Storing Leftovers

Cool the casserole completely before storing.
Transfer leftovers to an airtight container or cover the dish tightly.
Refrigerate for up to 4 days.

Freezing

Cool the casserole thoroughly.
Wrap the dish in plastic wrap, then foil to guard against freezer burn.
Freeze for up to 3 months.
Thaw overnight in the fridge before reheating.

Reheating

Reheat in a 350°F oven for 20–25 minutes or until heated through.
To crisp the topping, scatter a few extra crushed crackers over the surface before reheating.
Microwave reheating works but may soften the topping.

Frequently Asked Questions

Do you have to peel the squash?

No need—yellow squash has thin, edible skin that softens when cooked. Leaving it on also adds color and nutrients.

Is it possible to make this dish ahead?

Absolutely. Assemble the filling and cover the dish (do not add the cracker topping yet). Refrigerate for up to a day. Bring to room temperature and add the topping right before baking.

Can you use zucchini instead?

You can use zucchini, yellow squash, or a mix of both. Their flavors and textures blend seamlessly in this casserole.

How do you prevent a watery casserole?

Properly draining cooked squash and onions is key. Press gently with a spoon or allow them to sit in the colander for several minutes. Extra liquid ruins the creamy texture.

Paula Deen’s squash casserole highlights the best of Southern comfort food—rich, simple, and nourishing. Its custardy center and golden, crunchy top create a balance that’s hard to pass up. Whether you’re making it for a celebration or a cozy weeknight meal, this recipe guides you to a dependable, classic result every time.

Try it once, and it will surely become a part of your regular rotation, earning its spot at your table for all kinds of gatherings.

Paula Deen’s Squash Casserole Recipe
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