Sandra This Paula Deen Cheesy Squash Casserole is a cheesy and creamy recipe, which is made with yellow squash and a buttery Ritz cracker topping. It’s the perfect Southern side dish, ready in about 45 minutes.
Paula Deen Cheesy Squash Casserole Ingredients
- 2 tablespoons butter
- 2 medium zucchini, sliced ¼-inch thick
- 2 medium yellow summer squash, sliced ¼-inch thick
- 1 small yellow onion, minced
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 4 cloves garlic, minced
- ¼ cup cream cheese
- 1 cup Ritz crackers, crushed and divided
- ½ cup shredded cheddar cheese, divided
How To Make Paula Deen Cheesy Squash Casserole
- Prep and Sauté Vegetables: Preheat your oven to 450°F. In a large skillet over medium heat, melt the butter. Add the zucchini, yellow squash, and onion. Season with salt and pepper. Cook, stirring occasionally, for about 4–6 minutes, until the vegetables are crisp-tender. Add the garlic and cook for 1 more minute until fragrant.
- Make the Creamy Base: Stir in the cream cheese and continue to cook, stirring, for 2–3 minutes, until the cream cheese has melted and the mixture has thickened slightly into a smooth sauce.
- Combine and Assemble: Remove the skillet from the heat. Stir in ½ cup of the crushed Ritz crackers and ¼ cup of the shredded cheddar cheese. Transfer this entire mixture to a lightly greased 11×7-inch or 2-quart baking dish.
- Top and Bake: Sprinkle the remaining ½ cup of crackers and the remaining ¼ cup of cheese evenly over the top. Bake for 8–10 minutes, or until the top is golden brown and the filling is bubbly.
- Rest and Serve: Let the casserole rest for 3–5 minutes before serving to allow it to set up slightly.
Recipe Tips
- How to prevent a watery casserole? This is the most important tip! Before cooking, you can arrange the raw squash slices on a baking sheet, sprinkle them with salt, and let them sit for 15-20 minutes. This draws out a huge amount of excess moisture. Rinse the slices and pat them completely dry with paper towels before cooking.
- Why mix crackers into the filling? Stirring some of the crushed crackers and cheese directly into the filling, not just on top, helps to bind the casserole together and gives it a wonderful flavor and texture throughout every bite.
- How to get an extra crispy topping? For an even crunchier top, you can place the finished casserole under the broiler for the last 1–2 minutes of cooking. Just watch it very closely to avoid burning.
- Should the squash be fully cooked in the skillet? No. Cook the squash just until it is “crisp-tender,” meaning it has softened slightly but still has a bit of a bite. It will finish softening to a perfect texture in the oven.
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 serving
- Calories: 279kcal
- Carbohydrates: 21g
- Protein: 8g
- Fat: 19g
- Sodium: 616mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, it’s not necessary. The skins on yellow squash and zucchini are very thin and tender, and they add a nice color to the finished dish. Just be sure to wash them well before slicing.
Yes. While buttery crackers like Ritz are classic, you could also use crushed saltine crackers or even panko breadcrumbs tossed with a little melted butter for the topping.
Yes, this is a great make-ahead dish. You can fully assemble the casserole (without the final cracker topping), cover it, and store it in the refrigerator for up to a day. When ready to bake, add the topping and you may need to add 5-10 minutes to the baking time.
Try More Recipes:
- Paula Deen Chicken and Stuffing Casserole Recipe
- Paula Deen Breakfast Casserole with Potatoes Recipe
- Paula Deen Overnight French Toast Casserole Recipe
Paula Deen Cheesy Squash Casserole Recipe
Description
A classic Southern side dish featuring tender yellow squash and zucchini baked in a rich cheddar cream cheese sauce with a buttery cracker crumb topping.
Ingredients
Instructions
- Preheat oven to 450°F. In a large skillet, melt butter and sauté the sliced zucchini, squash, and onion with salt and pepper until crisp-tender (4-6 minutes).
- Add the garlic and cook for 1 more minute.
- Stir in the cream cheese until it melts and forms a smooth sauce.
- Remove from the heat and stir in ½ cup of the crushed crackers and ¼ cup of the cheddar cheese.
- Transfer the mixture to a greased 2-quart baking dish.
- Sprinkle the remaining crackers and cheese over the top.
- Bake for 8–10 minutes, or until the top is golden brown and bubbly. Let rest for a few minutes before serving.
Notes
- The most important tip for a creamy, not watery, casserole is to pre-salt the squash slices and pat them dry, or to drain the sautéed vegetables well in a colander before mixing with the cheese.
- For the best flavor and a smooth, creamy melt, shred your own sharp cheddar cheese from a block.
- The buttery cracker topping provides the perfect crunchy contrast to the soft filling, so don’t be shy with it.
- Don’t overcook the squash in the skillet; it will continue to cook and soften in the oven.
