Sandra This Paula Deen Cheesy Squash Casserole is a cheesy and creamy recipe, which is made with yellow squash and sharp cheddar cheese. It’s the perfect holiday side dish, ready in about an hour.
Paula Deen Cheesy Squash Casserole Ingredients
- 2 pounds yellow squash, thinly sliced
- 1/2 sweet onion, finely diced
- 3 tablespoons bacon grease (or butter)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (10.5-ounce) can cream of chicken and mushroom condensed soup
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 1/4 cup unsalted butter, melted
- About 30 buttery crackers like Ritz, crushed
How To Make Paula Deen Cheesy Squash Casserole
- Prep the oven and cook squash: Preheat the oven to 350°F. In a large skillet over medium heat, melt the bacon grease. Add the onions and squash, season with salt and pepper, and cook for about 10 minutes until the squash is tender but not mushy.
- Drain the squash: This is a crucial step. Transfer the cooked squash and onion mixture to a colander and drain it very well to remove as much excess liquid as possible.
- Combine the casserole: In a large bowl, stir together the undiluted soup, sour cream, and cheese. Gently fold in the well-drained squash mixture. Spread everything into a greased 9×13-inch baking dish.
- Make the topping and bake: In a small bowl, combine the crushed crackers with the melted butter. Sprinkle the buttered cracker crumbs evenly over the top of the casserole. Bake, uncovered, for 25 to 30 minutes, until the topping is golden brown and the filling is hot and bubbly. Let it rest for about 10 minutes before serving.
Recipe Tips
- How to prevent a watery casserole? The most important step in this entire recipe is to drain the cooked squash and onions thoroughly in a colander. Squash releases a lot of water, and draining it well is the secret to a thick, creamy casserole, not a watery one.
- What’s the best topping for this casserole? The buttery Ritz cracker topping is classic and provides the perfect crunchy, salty contrast to the creamy filling. Crush the crackers into coarse crumbs, not fine dust, for the best texture.
- Can I make this ahead of time? Yes. You can assemble the entire casserole, cover it (without the topping), and refrigerate it for up to a day. When ready to bake, prepare the cracker topping, sprinkle it on, and you may need to add 10-15 minutes to the baking time.
- Can I use zucchini instead of yellow squash? You can, but zucchini holds even more water than yellow squash. If you use zucchini, it is even more critical that you salt it and drain it very well after sautéing to prevent a soggy casserole.
What To Serve With Cheesy Squash Casserole
This is a classic Southern side dish that is a staple at potlucks, holidays, and family dinners. It pairs wonderfully with:
- Crispy Fried Chicken
- A glazed Holiday Ham
- A simple Roasted Chicken
- BBQ Pulled Pork
How To Store Cheesy Squash Casserole
- Refrigerate: Cover the cooled casserole dish with foil or transfer leftovers to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Reheat: For best results, reheat the casserole in a 350°F oven for 15-20 minutes, until warmed through. This will help re-crisp the topping slightly.
Cheesy Squash Casserole Nutrition Facts
- Serving: 1/8th of casserole
- Calories: 281kcal
- Carbohydrates: 13g
- Protein: 8g
- Fat: 23g
- Sodium: 681mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The recipe specifically calls for a single can of this combination soup. If you can’t find it, you could use either a can of cream of chicken or a can of cream of mushroom soup as a substitute, though the flavor will be slightly different.
Yes, absolutely. As the recipe suggests, melted butter is a perfectly good substitute for bacon grease to sauté the squash and onions. Bacon grease will lend a slightly richer, smokier flavor to the dish.
It is not recommended. Frozen squash will release a large amount of water as it thaws and cooks, which will almost certainly result in a very watery casserole. Fresh yellow squash is best for this recipe.
Try More Recipes:
- Paula Deen Mac and Cheese Casserole Recipe
- Paula Deen Zucchini Casserole Recipe
- Paula Deen Jiffy Corn Casserole Recipe
Paula Deen Cheesy Squash Casserole Recipe
Description
A classic Southern side dish featuring tender yellow squash and sweet onions baked in a rich cheddar cheese sauce with a buttery cracker crumb topping.
Ingredients
Instructions
- Preheat oven to 350°F. In a skillet, sauté the sliced squash and onion in bacon grease until tender.
- Drain the squash mixture very well in a colander to remove all excess liquid.
- In a large bowl, mix the soup, sour cream, and cheese. Fold in the drained squash.
- Spread the mixture into a greased 9×13-inch baking dish.
- Toss the crushed crackers with the melted butter and sprinkle evenly over the top.
- Bake for 25-30 minutes, until golden brown and bubbly. Let rest for 10 minutes before serving.
Notes
- The most important step for a creamy, not watery, casserole is to drain the cooked squash and onions very thoroughly.
