If there’s one side dish that screams Southern comfort and cozy holidays, it’s Paula Deen’s Squash Casserole. Creamy, cheesy, topped with a golden, buttery cracker crust—it’s one of those recipes that feels like sunshine on a plate. Whether you’re making it for Thanksgiving, a summer BBQ, or just because, this squash casserole holds its own.
Table of contents
Benefits of Making Paula Deen’s Squash Casserole
- Rich, layered flavors: The combination of yellow squash (and optionally zucchini), sweet Vidalia onion, sharp cheddar, and Parmesan will hit savory and slightly sweet notes that pair beautifully with any main dish.
- Texture contrast: Creamy base inside + crunchy cracker topping gives a satisfying bite.
- Versatility: Works as a holiday side, potluck dish, or everyday dinner companion.
- Make‑ahead friendly: You can prep ahead, refrigerate before baking, and still get great flavor.
- Adaptable ingredients: Swap squash types, add bell pepper, or even bacon bits. Perfect if you want a twist or have to use what’s on hand.
Recipe Details: Paula Deen’s Squash Casserole
Here’s everything you need to make this cheesy squash casserole just right.
Ingredients
- 2 pounds yellow summer squash (about 6 medium), thinly sliced
- 1 large Vidalia onion, thinly sliced
- 1 tablespoon vegetable oil
- 1 tablespoon butter (for sauté)
- ½ cup grated Parmesan cheese
- 1 cup sharp cheddar cheese, shredded
- ½ cup sour cream
- Salt and pepper, to taste
- 1 sleeve (≈ 40 pieces) crushed butter crackers (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8‑inch or 2‑quart casserole dish.
- In a skillet over medium heat, heat the oil and butter. Add sliced squash and onion. Sauté until tender (about 10 minutes).
- Drain excess moisture from the squash‑onion mixture to prevent sogginess.
- In a large bowl, toss together the cooked squash and onion, Parmesan, cheddar, sour cream. Season with salt & pepper.
- Transfer mixture to the greased casserole dish. Spread the crushed butter crackers evenly on top.
- Bake at 350°F for ~ 20 minutes, until the top is golden and the casserole is bubbly.
- Let rest for ~ 10 minutes before serving — this helps it set and enhances flavor.
Tips & Tricks: How to Make the Best Squash Casserole
- Use smaller squash or fresh summer squash for sweeter flavor and tender texture.
- A mandolin slicer helps get even, thin slices so everything cooks uniformly.
- Drain the squash‑onion mixture well; squash releases a lot of water which can make the casserole watery otherwise.
- Freshly shred cheese instead of using pre‑shredded; melts better, tastes fresher.
- For extra color and flavor, add chopped bell pepper or a bit of paprika.
- Want more crunch? Sprinkle additional cracker crumbs just before serving or under a broiler for a minute.
- If doubling the recipe, use a 9×13‑inch baking dish and adjust baking time slightly (25‑30 minutes).
Serving Suggestions
Paula Deen’s squash casserole is a crowd‑pleaser, and pairs well with:
- Roast meats (pot roast, roast chicken, ham)
- Barbecue or smoked meats
- Dinner rolls or cornbread (to soak up the creaminess)
- Other Southern favorites like collard greens, baked beans, or mashed potatoes
- Perfect for holiday spreads like Thanksgiving & Christmas
Variations
- Zucchini swap: Use zucchini instead of (or combined with) yellow squash. Texture and taste are similar.
- Add bacon: Crisp bacon bits mixed in or sprinkled on top add smoky flavor.
- Cheese combination: Try mixing mozzarella, pepper jack, or even Gruyère with cheddar & Parmesan.
- Spicy twist: Add chopped jalapeño or cayenne lightly for heat.
- Layered version: Some recipes (from Paula Deen’s own catalog) layer cooked potatoes under the squash mixture for a heartier casserole. Paula Deen
FAQs
Yes! Prepare up through step 4 (everything except the cracker topping). Cover and refrigerate up to 24 hours. When you’re ready, bring to room temperature (~30 minutes), add the topping, and bake.
Nope — the skin on yellow squash is thin and tender. It softens during cooking and adds both color and nutrients.
Yellow summer squash is classic, but zucchini works great too. Mix both for variation.
Drain well after sautéing. Let squash sit in a colander, press out moisture. Also bake until bubbly and letting it rest helps it firm up.
Yes. Cool completely, wrap tightly (foil + plastic), freeze up to 3 months. Reheat in oven; note the topping may lose some crispness. You can refresh it with extra cracker crumbs if desired.
Nutrition Snapshot
Here’s a rough estimate per serving (assuming 6‑8 servings):
- Calories: ~ 287
- Fat: ~ 19g (saturated ~ 10g)
- Protein: ~ 11g
- Carbohydrates: ~ 16g
- Fiber & sugar: modest amounts from squash & onion
(These values will shift slightly depending on exact cheese, cracker brands, etc.)
Related recipes
If you’re also craving rich creamy side sauces, try this recipe: Healthy Alfredo Sauce with Greek Yogurt — its creaminess pairs beautifully with squash‑forward sides or can even be a lighter topping option for your casserole.
Paula Deen’s Squash Casserole
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
Description
Creamy, cheesy, and crowned with a buttery cracker topping, Paula Deen’s Squash Casserole is a Southern classic that’s perfect for holidays or any cozy dinner table.
Ingredients
- 2 pounds yellow summer squash (about 6 medium), thinly sliced
- 1 large Vidalia onion, thinly sliced
- 1 tablespoon vegetable oil
- 1 tablespoon butter (for sauté)
- 1/2 cup grated Parmesan cheese
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- Salt and pepper, to taste
- 1 sleeve (≈ 40 pieces) crushed butter crackers (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8‑inch or 2‑quart casserole dish.
- In a skillet over medium heat, heat the oil and butter. Add sliced squash and onion. Sauté until tender (about 10 minutes).
- Drain excess moisture from the squash‑onion mixture to prevent sogginess.
- In a large bowl, toss together the cooked squash and onion, Parmesan, cheddar, sour cream. Season with salt & pepper.
- Transfer mixture to the greased casserole dish. Spread the crushed butter crackers evenly on top.
- Bake at 350°F for ~ 20 minutes, until the top is golden and the casserole is bubbly.
- Let rest for ~ 10 minutes before serving — this helps it set and enhances flavor.
Notes
Use smaller squash for tender texture. Drain thoroughly after sautéing to avoid a watery casserole. Make ahead by prepping everything except topping, then refrigerate up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 287
- Sugar: 4g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 40mg
Final Thoughts
Paula Deen’s Squash Casserole is one of those Southern staples that brings comfort, flavor, and a little bit of nostalgia to the table. Easy enough for a weeknight, impressive for company, and flexible enough to adapt to what you have in the fridge. With creamy cheeses, tender squash, and that signature buttery cracker crust, it’s hard to resist. Try it soon — your taste buds will thank you.