When you think of timeless Southern comfort food, squash casserole stands out as an all-season favorite. Paula Deen’s version takes this staple up a notch with creamy layers, tender vegetables, and a golden, buttery crunch. This squash casserole is not just easy to make, but brings together the familiar notes of home-cooked meals and the warmth of gathering around the table. Whether it’s Sunday dinner, a potluck, or a holiday spread, this recipe serves up cozy flavors that everyone can savor.
What Makes Southern Squash Casserole Special
Southern squash casserole draws its beauty from a blend of simple ingredients: yellow squash, sweet onions, creamy binders, rich cheeses, and a crispy topping. In Paula Deen’s hands, it becomes something indulgent and supremely satisfying.
Yellow squash, with its mild flavor and soft skin, forms the dish’s core. Tender sliced squash mingles with sautéed onions, all folded into sour cream and cheese. The real charm, though, is the layer of crushed buttery crackers baked on top, which delivers a satisfying crunch in every bite.
This casserole has deep roots in Southern cuisine. It works beautifully as a side at large gatherings, holds its own at holiday meals, and even shines as a lunch leftover. The texture is creamy and the topping crisp, creating that classic contrast Southerners love.
Ingredients: Building Your Casserole
Each component of this recipe plays a specific role in creating the final texture and taste. Use high-quality ingredients for the best results.
What You’ll Need:
- 2 pounds yellow squash (about 4 medium squash)
- 1 large Vidalia onion (or any sweet onion)
- 4 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, shredded
- ½ cup parmesan cheese, grated
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 sleeve (about 30) butter crackers (such as Ritz), crushed
- 2 tablespoons melted butter (for the topping)
Optional Add-ins:
– ½ cup diced red bell pepper (sauteed with the onion, for color)
– ½ cup cooked chopped bacon (for smokiness and richness)
– ½ teaspoon garlic powder or fresh minced garlic
Ingredient Notes:
– Squash: Young, small squash work best—they’re less watery and have fewer seeds.
– Onion: Choose sweet onions for balance. Vidalia gives a mild flavor that pairs well with squash.
– Cheese: Freshly shred the cheese, if you can. It melts smoother than pre-shredded varieties.
– Butter Crackers: Classic choice is Ritz, but any buttery cracker works.
Kitchen Tools
- 9×13-inch baking dish
- Large skillet
- Wooden spoon or silicone spatula
- Mixing bowls
- Mandoline or sharp knife for slicing squash
How to Make Paula Deen’s Squash Casserole
Let’s break this recipe into easy, clear steps. It starts with prepping the vegetables, then creating a creamy mixture, and finally assembling and baking for that perfect finish.
Step-by-Step Instructions
1. Prep Your Oven and Dish
- Heat your oven to 350°F (175°C).
- Lightly grease your baking dish with butter or cooking spray.
2. Slice and Sauté
- Wash and slice the squash into thin, even rounds—about ¼-inch thick. A mandoline gives consistent results.
- Dice the onion.
- In a large skillet over medium heat, melt the butter.
- Add sliced squash and diced onion (plus bell pepper if using). Stir occasionally and sauté until the vegetables are just tender, about 8–10 minutes. Avoid browning; you want them soft, not caramelized.
- Transfer cooked vegetables to a colander and let them drain for 5 minutes. Press gently with a spoon to release excess moisture. This step prevents a soggy casserole.
3. Mix the Creamy Filling
- In a large bowl, whisk together sour cream and eggs until smooth.
- Add shredded cheddar, parmesan, salt, pepper, and garlic powder (if using).
- Fold the drained squash and onion mixture into the creamy base until well combined.
4. Assemble the Casserole
- Spoon the mixture into your prepared baking dish. Spread evenly with a spatula.
5. Add the Buttery Topping
- In a small bowl, combine crushed butter crackers and melted butter. Mix until all crumbs are evenly coated.
- Sprinkle the cracker mixture over the casserole, covering it completely.
6. Bake
- Bake for 25–30 minutes, or until the casserole is bubbling and the topping is golden brown.
- Let the casserole rest for 10 minutes before serving. This rest time helps everything set for cleaner slices and richer texture.
Tips for the Perfect Squash Casserole
- Slice Evenly: Even slices cook more consistently, ensuring the squash remains tender but never mushy.
- Drain Well: Squash holds water. Letting the mixture drain stops excess liquid from pooling at the bottom of the dish.
- Custom Toppings: For a punch of flavor, sprinkle a bit of smoked paprika over the crackers. Fresh chives or parsley make a bright finish.
- Bacon Option: Stir crispy chopped bacon into the vegetables after draining. Or, sauté everything in bacon grease for smoky depth.
- Cheese Substitutions: Swap out cheddar for Colby or Monterey Jack, or add a bit of cream cheese for extra richness.
- Make-Ahead: Assemble the casserole (without crackers), cover, and refrigerate up to 24 hours. Add cracker topping and bake just before serving.
Serving Suggestions
Paula Deen’s squash casserole fits seamlessly into any meal, but here are a few classic pairings:
| Main Dish | Complements | Notes |
|---|---|---|
| Beef roast | Savory, hearty flavor | Soaks up casseroles nicely |
| Roast chicken | Classic, crisp skin | Lighter meat, creamy contrast |
| Baked ham | Sweet, salty balance | Good for holidays |
| Grilled pork chops | Chargrilled taste | Counter with creamy squash |
| Dinner rolls | Soft and pillowy | Perfect for mopping up sauce |
For Holidays or Potlucks
Pair with green beans, mashed potatoes, or cranberry relish for a well-rounded table. The casserole’s mild richness meshes well with both simple and more elaborate sides.
Storing and Reheating Leftovers
As with most casserole dishes, leftovers are both inevitable and delightful. Here’s how to keep them tasting fresh:
- Refrigerator: Store cooled casserole in an airtight container for up to 4 days.
- Freezer: Cool completely. Wrap tightly in plastic and foil, or use a freezer-safe container. Freeze for up to 3 months.
- Reheating: For best results, let frozen casserole thaw in the fridge overnight. Reheat, uncovered, at 350°F for about 25 minutes. Cover loosely with foil if topping gets too dark.
Note: The topping may soften after storing. For extra crunch, add a few fresh cracker crumbs before reheating.
Frequently Asked Questions
Do I Need to Peel the Squash?
No need. The peel softens during cooking, adds texture, and brings extra color to the dish.
Can I Substitute Zucchini?
Absolutely! Zucchini swaps seamlessly for yellow squash. Use an even mix for visual interest and slightly deeper flavor.
How Can I Avoid a Watery Casserole?
Draining sautéed veggies is key. If your casserole is still wet, try gently blotting with a paper towel before adding the crackers.
Is This Recipe Gluten-Free?
Not as written, due to the crackers. Use gluten-free butter crackers for a celiac-friendly dish.
Paula Deen’s squash casserole remains a mainstay for a reason: it’s simple, deeply flavorful, and satisfying. The combination of tender squash, creamy filling, and a golden, buttery top captures exactly what comfort food should be. Serve it hot from the oven, and watch it disappear—seconds are almost a guarantee.
Paula Deen’s Squash Casserole Recipe
You can’t go wrong by making Paula Deen’s squash casserole. This cheesy dish has a cracker topping. It is a side dish that immediately wins people over.
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 pounds (about 6 medium-sized) summer squashes, thinly sliced
- 1/2 cup grated parmesan cheese
- 1 large Vidalia onion, thinly sliced
- 1 cup shredded sharp cheddar cheese
- 1 sleeve (about 40 pieces) crushed butter crackers
- Salt and pepper, to taste
- 1/2 cup sour cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 2-quart casserole dish (8x8-inch) with butter or baking spray.
- Heat the oil in a large skillet over medium heat. Melt the butter. Stir in the squash and onions. Cook until soft, about 10 minutes.
- Drain and transfer into a large bowl. Toss in the parmesan, cheddar, and sour cream. Season with salt and pepper.
- Pour the mixture into the greased casserole. Sprinkle the crushed crackers evenly on top.
- Bake for 20 minutes. Bake until the crackers are golden. Let it sit for 10 minutes before serving. Enjoy!
