Paula Deen’s Squash Casserole Recipe

Gather around a Southern table, and you’ll likely spot a bubbling squash casserole right at the center. Paula Deen’s take on this classic is a beautiful blend of summer squash, sweet onions, creamy cheese, and a golden, buttery cracker crust. With its familiar flavors and decadent texture, this crowd-pleaser fits right in—from casual Sunday suppers to big holiday celebrations.

What Makes a Squash Casserole Unbeatable?

At its heart, squash casserole is a layered dish that showcases summer’s bounty. The main character is yellow squash, tender and mild. Mellow Vidalia onions add sweetness, while a blend of cheddar and parmesan brings depth and richness. The sour cream and egg create the creamy, cohesive base, binding every bite together. A scattering of crushed crackers, melted to gold in the oven, gives you the craveable crunch that balances the soft, savory filling. This dish delivers comfort, nostalgia, and sheer satisfaction.

Ingredients

Squash casserole celebrates simplicity. Here’s everything you need for Paula Deen’s version, each ingredient included for both taste and texture:

Yellow Squash (about 2 pounds, sliced)
Look for smaller, firm squash with bright skin.
Vidalia Onion (1 medium, diced)
If unavailable, use any sweet onion.
Salted Butter (4 tablespoons, divided)
Enhances vegetal flavor and helps brown the topping.
Sharp Cheddar Cheese (1 cup, shredded)
Offers a melty tang.
Parmesan Cheese (½ cup, grated)
Adds sharpness and a nutty accent.
Sour Cream (½ cup)
Delivers creamy texture and a slight tang.
Eggs (2, lightly beaten)
Help the casserole set without heaviness.
Salt and Black Pepper (to taste)
Crushed Butter Crackers (1 sleeve; about 35 Ritz crackers)
For the essential crunchy topping.

Optional Additions

Red Bell Pepper (½ cup, diced)
For color and sweetness.
Fresh Chives or Parsley (2 tablespoons, chopped)
To garnish.

Kitchen Tools You’ll Need

Having the right tools makes prep simple:

9×13-inch baking dish
Large skillet
Mixing bowls
Mandoline or sharp knife
Whisk

Step-by-Step Instructions

1. Prepare the Oven and Dish

Set your oven to 350°F. Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

2. Cook the Vegetables

Add 2 tablespoons of butter to a large skillet over medium heat. Toss in the sliced squash and onions, stirring occasionally for about 10-12 minutes. You want the vegetables tender but not mushy. Sprinkle in a pinch of salt to help draw out some water.

Tip: If you’d like to add bell pepper, sauté it alongside the squash and onion.

3. Drain Excess Liquid

Once tender, move the vegetables to a colander. Press down gently or allow them to sit for a few minutes. Removing excess moisture is crucial—this keeps your casserole from turning watery.

4. Mix the Filling

In a large bowl, combine:
– Cooked (and drained) squash and onions
– Shredded cheddar
– Parmesan
– Sour cream
– Lightly beaten eggs
– Salt and pepper

Stir until everything is evenly coated and the mixture looks creamy and thick.

5. Assemble the Casserole

Spread the squash mixture into your prepared baking dish. Smooth the top with a spatula for an even layer.

6. Prepare the Cracker Topping

Melt the remaining butter (2 tablespoons). In a small bowl, combine the crushed crackers with melted butter. Toss gently to evenly moisten the crumbs.

Sprinkle the cracker mixture over the top of the casserole. Make sure to cover every bit of the top for that perfect crunch.

7. Bake

Slide the dish into the oven and bake for 20 to 25 minutes. The edges should bubble, and the topping should turn a warm, golden brown.

8. Cool and Serve

Allow the casserole to rest for about 10 minutes before serving. This helps it hold its shape when sliced and allows flavors to meld.

Garnish with herbs if you like, then dig in.

Tips for a Perfect Squash Casserole

Weigh Your Squash: Two pounds of squash is about four medium pieces, but weight offers more precision.
Even Slicing: A mandoline slices squash thin and even, ensuring a uniform bake.
Use Smaller Squash: Young squash have tender skin and fewer seeds.
Shred Cheese Yourself: Freshly shredded cheese melts better and lacks anti-caking agents.
Take Time to Drain: Let cooked vegetables rest in a colander or gently press them with a paper towel.
Cracker Topping Ideas: Try butter crackers for classic flavor, or mix in some panko for extra crunch.

Serving Suggestions

Paula Deen’s squash casserole fits on many menus. Here are some crowd-favorite pairings:

Pot Roast: The casserole’s creamy richness matches well with braised beef and gravy.
Roast Turkey or Chicken: For Thanksgiving or a Sunday meal.
Beef Stew: Savory, broth-based main courses let the casserole’s flavor shine.
Grilled Pork Chops: Mild and buttery casserole pairs with smoky, savory meats.
Southern Sides: Serve with green beans, collard greens, or cornbread.

For a lighter meal, pair leftovers with a leafy salad.

Storing Leftovers

While squash casserole tastes best fresh, you can store and reheat it with good results.

Refrigerator

Cool casserole completely.
Store in an airtight container or keep in the baking dish covered tightly with foil or plastic wrap.
Enjoy within 3-4 days.

Freezer

Cool to room temperature.
Wrap the baking dish tightly first with plastic wrap, then with foil, or transfer to a freezer-safe container.
Freeze for up to 3 months.

Reheating

Thaw overnight in the refrigerator if frozen.
Cover with foil and reheat in a 350°F oven for about 25 minutes.
For a crispier top, remove the foil in the final 5-10 minutes and add a handful of fresh crackers if you like.

Troubleshooting & Variations

Watery Casserole:
– Always drain squash and onions well.
– Avoid overcrowding the pan during sautéing—cook in batches if needed.

Mild Flavor:
– Add chopped herbs or a pinch of cayenne for a gentle kick.

Need to Make Ahead?
– Prepare all but the topping a day in advance.
– Cover and refrigerate the unbaked casserole for up to 24 hours. Add the cracker topping just before baking.

Gluten-Free Version:
– Use gluten-free butter crackers or a mixture of gluten-free panko with melted butter.

Zucchini Variation:
– You can substitute some or all of the yellow squash with zucchini for a slightly different flavor and color. The process and cooking times remain the same.

Frequently Asked Questions

Do I Need to Peel the Squash?

No, the skin on yellow squash is thin and tender. It softens during cooking and boosts color, flavor, and nutrition.

Can I Use Pre-Shredded Cheese?

You can, but for the best melt and flavor, shred your own. Pre-shredded cheese contains anti-caking agents that affect texture.

What If I Want a Vegetarian Main Dish?

Serve squash casserole alongside hearty grains (like wild rice or quinoa) and roasted vegetables for a meatless main course.

Paula Deen’s squash casserole is more than a side; it’s a tradition. The charm of this Southern classic lies in fresh, simple ingredients and a balance of creamy filling and toasty crunch. Whether served at a Thanksgiving table or midweek dinner, it’s a dish meant for sharing and savoring.