Sandra This Paula Deen Squash Casserole Recipe is a cheesy and creamy recipe, which is made with yellow squash and sharp cheddar cheese. It’s the perfect side dish, ready in about 50 minutes.
Paula Deen Squash Casserole Recipe Ingredients
- 6 to 8 cups sliced yellow squash
- 4 tablespoons Butter, divided
- 1 large onion, chopped
- 1 cup grated cheddar cheese
- ½ cup Sour cream
- 1 teaspoon Paula Deen’s House Seasoning (or a mix of salt, pepper, and garlic powder)
- 1 cup crushed buttery crackers (like Ritz)
How To Make Paula Deen Squash Casserole
- Preheat Oven and Cook Squash: Preheat your oven to 350°F (175°C). In a large skillet, melt 2-3 tablespoons of butter over medium heat. Add the sliced squash and sauté until tender, about 10-15 minutes.
- Drain the Squash Thoroughly: Pour the cooked squash into a colander. Press down firmly on the squash with the back of a spoon to squeeze out as much excess water as possible. This is a crucial step to prevent a watery casserole.
- Sauté the Onion: In the same skillet, melt the remaining 1 tablespoon of butter and sauté the chopped onion for about 5 minutes, until softened and translucent.
- Combine the Casserole Ingredients: In a large bowl, combine the well-drained squash, the sautéed onions, sour cream, grated cheddar cheese, and House Seasoning. Stir gently until everything is mixed.
- Assemble and Bake: Pour the mixture into a greased casserole dish. Top evenly with the crushed buttery cracker crumbs. Bake for 25 to 30 minutes, or until the casserole is hot and bubbly and the top is golden brown. Let it rest for a few minutes before serving.
Recipe Tips
- How to prevent a watery casserole? The most important step is to thoroughly drain the cooked squash. After sautéing, place it in a colander and press down firmly to remove as much liquid as you can. Squash holds a lot of water, and removing it is key.
- What kind of crackers are best? Buttery, round crackers like Ritz are the classic choice for this casserole’s topping, providing a rich flavor and crunchy texture.
- What is Paula Deen’s House Seasoning? If you don’t have the official product, you can make a simple substitute by mixing salt, black pepper, and garlic powder. A common ratio is 4 parts salt, 1 part black pepper, and 1 part garlic powder.
- Can I make this ahead of time? Yes. You can assemble the entire casserole (without the cracker topping), cover, and refrigerate it for up to 24 hours. When you’re ready to bake, let it sit at room temperature for 20-30 minutes, then add the cracker topping and bake as directed.
What To Serve With Squash Casserole
This classic Southern side dish pairs perfectly with a variety of main courses.
- Fried Chicken or Roasted Chicken
- Pork Chops
- Holiday Turkey or Ham
- Meatloaf
How To Store Squash Casserole
- Refrigerate: Cover leftovers tightly or transfer to an airtight container. Store in the refrigerator for up to 3 days.
- Reheat: The best way to reheat the casserole and keep the topping crisp is in a 350°F (175°C) oven for 15-20 minutes until warmed through.
Squash Casserole Nutrition Facts
- Serving Size: 1/8 of recipe
- Calories: ~350 kcal
- Protein: 9g
- Carbohydrates: 20g
- Fat: 26g
- Sodium: ~600mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is the most common issue and it’s almost always because the squash was not drained well enough after being cooked. You must press out the excess liquid to ensure a creamy, not watery, result.
Yes, you can use zucchini, but it tends to hold even more water than yellow squash. You will need to be extra diligent about salting it and squeezing out all the moisture before adding it to the casserole mixture.
Absolutely. Assemble the filling in the casserole dish, cover, and refrigerate for up to a day. Add the cracker topping just before you put it in the oven to ensure it stays crunchy.
Paula Deen Squash Casserole Recipe
Description
A classic Southern side dish featuring tender yellow squash baked in a creamy, savory cheese sauce with a crunchy, buttery cracker topping.
Ingredients
Instructions
- Preheat oven to 350°F. Sauté sliced squash in 2-3 tbsp of butter until tender.
- Drain the cooked squash in a colander, pressing firmly to remove all excess water.
- Sauté the chopped onion in the remaining butter until soft.
- In a large bowl, combine the drained squash, onions, sour cream, cheddar cheese, and seasoning.
- Pour the mixture into a greased casserole dish.
- Top with the crushed cracker crumbs.
- Bake for 25-30 minutes until bubbly and golden brown. Let rest before serving.
Notes
- Draining the squash properly is the most critical step for preventing a watery casserole.
- The original recipe notes that sautéing the squash in butter is preferred over boiling for better flavor.
- For a make-ahead version, assemble the casserole but wait to add the cracker topping until just before baking.
- Use buttery crackers like Ritz for the classic rich and crunchy topping.
