Paula Deen Cheesy Squash Casserole

Paula Deen cheesy squash casserole turns tender yellow squash, sweet Vidalia onion and sharp cheddar into a creamy, golden baked side dish in 45 minutes. Save this easy Southern squash casserole for potluck night, Sunday dinner or the holiday table, because it's a make-ahead comfort food side.

Paula cooks the squash and onion in the skillet until they're completely soft before anything else goes in. Skip that and the squash releases its water in the oven, so the casserole turns out loose instead of creamy.

Her version stirs the cheeses and sour cream into the warm vegetables, so the cheese starts to melt before the dish ever hits the oven. The buttery cracker crumbs on top bake into a crisp, golden lid that holds up when you scoop.

Paula Deen Cheesy Squash Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

290

kcal

Soft sautéed squash and onion get folded into a creamy mix of cheddar, Parmesan and sour cream. Baked under buttery cracker crumbs, the top turns crisp and golden while the inside stays rich and spoonable.

Ingredients

• 1 tablespoon Vegetable oil
  

• 6 medium thinly sliced yellow squash
  

• 1 large thinly sliced vidalia onion
  

• 1 tablespoon Butter
  

• 1/2 cup grated Parmesan cheese
  

• 1 cup shredded sharp cheddar cheese
  

• 1/2 cup Sour cream
  

• 1 sleeve crushed medium to fine buttery crackers
  

Directions

• Preheat and grease: Preheat the oven to 350°F. Then grease a 2-quart casserole dish so the cheesy squash lifts out cleanly.
• Sauté the vegetables: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 6 medium thinly sliced yellow squash, 1 large thinly sliced Vidalia onion and 1 tablespoon butter, then cook until both are soft, which tells you most of the water has cooked off.
• Stir in the cheese: Transfer the vegetables to a large bowl and stir in 1/2 cup grated Parmesan, 1 cup shredded sharp cheddar and 1/2 cup sour cream. Season with salt and pepper to taste, since the squash itself is mild.
• Add the topping: Spoon the mixture into the prepared casserole dish. Then sprinkle 1 sleeve of crushed buttery crackers evenly over the top so every scoop gets some crunch.
• Bake until golden: Bake for 20 minutes, until the top is golden and the edges are bubbly. Then serve it warm, straight from the dish.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use zucchini instead of yellow squash?

Yes, zucchini works in the same amounts since the two cook up almost the same. It holds a little more water, so give it a few extra minutes in the skillet before you add the cheese.

How do I keep squash casserole from getting watery?

Cook the squash and onion until they're completely soft in the skillet, which drives off most of the moisture before baking. Slicing them thin helps, because thin slices cook through faster and release their water sooner.

Can I make this ahead of time?

You can mix the squash, cheeses and sour cream, then keep it covered in the fridge and add the cracker topping right before baking. Keeping the crumbs off until then helps them stay crisp. Plan on a few extra minutes in the oven if the dish goes in cold.

What can I use instead of buttery crackers?

Crushed Ritz-style crackers are the classic choice, but buttery round crackers of any brand work. Panko tossed with a little melted butter is a fair substitute if that's what you have.

How do I store and reheat leftovers?

Cover leftovers and keep them in the fridge for a few days. Reheat in a 350°F oven until warm, since the microwave softens the cracker topping.