Paula Deen’s Squash Casserole Recipe

Squash casserole isn’t just a dish—it’s tradition. Steaming yellow squash, onions, tangy cheese, and a crisp, golden cracker topping—each bite is Southern comfort at its finest. Paula Deen’s take on squash casserole elevates humble summer vegetables, blending creamy layers and contrasting textures for a side that shines at any gathering.

Why Squash Casserole Is a Southern Staple

For generations, squash casserole has graced the tables of potlucks and family suppers across the South. It’s easy to make, budget-friendly, and packs irresistible flavors. The combination of fresh yellow squash, sweet Vidalia onions, and a cheesy sauce creates a perfectly balanced dish. The crunchy, buttery cracker topping is the finishing touch that everyone looks forward to.

Ingredients Breakdown

Every element in this recipe plays a purpose. Here’s what you’ll need:

Yellow Squash (2 pounds)
Look for slender, unblemished squash. Their skin softens during cooking—no need to peel. Slice them thinly for even cooking.
Vidalia Onion (1 medium)
These sweet onions blend smoothly with squash, lending depth without overpowering.
Unsalted Butter (4 tablespoons)
Butter not only sautés the vegetables but also lends rich flavor to the casserole.
Sharp Cheddar Cheese (1 cup, shredded)
Cheese brings a savory tang and creamy melt. Shred your own for best results.
Parmesan Cheese (½ cup, grated)
Adds a salty, nutty note and enhances the golden crust.
Sour Cream (½ cup)
A spoonful of sour cream gives the filling its luscious, creamy texture.
Eggs (2 large)
Eggs bind the ingredients, ensuring your casserole holds together.
Salt and Black Pepper
Season generously for balance.
Crushed Butter Crackers (like Ritz, about 1 sleeve)
Buttery crackers crisp into a golden crust that contrasts with the creamy squash.

Ingredient Table

Ingredient	Quantity	Notes
Yellow squash	2 pounds (about 4)	Medium size; thinly sliced
Vidalia onion	1 medium	Thinly sliced
Unsalted butter	4 tbsp	Divided
Sharp cheddar cheese	1 cup (shredded)	Freshly shredded
Parmesan cheese	½ cup (grated)	Freshly grated if possible
Sour cream	½ cup	Full-fat preferred
Large eggs	2	Lightly beaten
Salt	1 tsp	To taste
Black pepper	½ tsp	Freshly ground
Butter crackers (Ritz)	1 sleeve (about 30)	Crushed

Step-by-Step Instructions

The secret to a perfect squash casserole lies in the prep. Follow these steps for a creamy, flavorful, golden-topped result.

1. Prep the Vegetables

Wash and dry the squash. Use a sharp knife or mandoline to slice squash into even ¼-inch rounds.
Peel and slice the Vidalia onion thinly.

2. Sauté the Squash and Onions

In a large skillet, melt 2 tablespoons of butter over medium heat.
Add squash and onions. Sprinkle with salt to help draw out moisture.
Sauté for about 10 minutes, stirring often, until the squash is tender and most of the water has cooked off.
Drain off excess liquid. You want the mixture as dry as possible to avoid a watery casserole.

3. Mix the Filling

In a large mixing bowl, combine sautéed vegetables, cheddar cheese, half the parmesan, sour cream, and beaten eggs.
Stir until everything is coated. Taste and season with additional salt and black pepper.
Spoon the filling into a greased 2-quart baking dish. Spread evenly.

4. Make the Cracker Topping

Melt the remaining 2 tablespoons of butter.
In a small bowl, mix butter with crushed crackers and remaining parmesan.
Sprinkle this mixture over the casserole, covering the surface.

5. Bake

Preheat oven to 350°F (175°C).
Bake uncovered for 25-30 minutes, or until bubbling and the topping turns golden brown.
For a crisper top, you can broil for an extra 2-3 minutes, watching closely.

6. Rest and Serve

Let the casserole set for about 10 minutes out of the oven. This makes slicing and serving easier.
Serve warm and enjoy the creamy, crunchy layers.

Tips for the Best Squash Casserole

A few smart moves can elevate your casserole from good to unforgettable.

Slice evenly. Thin rounds of squash cook fastest and create the best texture.
Don’t skip draining. Squash holds water—drain thoroughly after sautéing.
Use fresh cheese. Avoid pre-shredded varieties, which contain anti-caking agents and melt poorly.
Pick smaller squash. They offer tender skin and fewer seeds.
Add-ins: For a twist, toss in diced red bell pepper for color, or fold in cooked, crumbled bacon for a smoky kick.
Season well. Taste as you mix—don’t be shy with salt and pepper.

Simple Variations

This recipe is endlessly adaptable. Try these options:

Zucchini Swaps: Substitute all or part of the yellow squash with zucchini.
Cheese Varieties: Blend in mozzarella, Monterey Jack, or Gruyère.
Herbs: Add chopped fresh basil or parsley to the filling for a fresh note.
Gluten-Free: Use gluten-free crackers or panko for the topping.

What to Serve with Squash Casserole

This casserole fits anywhere on the menu, whether you’re planning a weeknight dinner or a festive meal.

Classic Pairings

Roast Chicken: The casserole’s creaminess pairs well with simply roasted chicken or turkey.
Pot Roast or Beef Stew: Savory beef highlights the squash’s natural sweetness.
Grilled Pork Chops: The contrast of textures brings balance to the plate.
Fresh Green Salad: Add a crisp green salad with vinaigrette to lighten things up.
Dinner Rolls or Cornbread: Mop up the last bit of creamy sauce for good measure.

How to Make Ahead and Store

Make Ahead
Assemble the casserole up to a day in advance. Cover tightly and chill without the cracker topping. Before baking, let the casserole sit at room temperature for 30 minutes, then add the topping and bake as directed.

Storing Leftovers
Cool leftovers completely. Store in an airtight container in the fridge for up to 3 days. The casserole reheats well in a 350°F oven. The crackery crunch softens, but the flavors remain wonderful.

Freezing
Freeze the fully baked, cooled casserole wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge. Reheat with a fresh cracker topping to restore crunch.

Storage Method	How Long?	Notes
Refrigerator	3 days	Airtight container
Freezer	2 months	Wrap well; add fresh topping

Frequently Asked Questions

Do I need to peel the squash?
No. The skin is tender and adds both color and nutrients.

Can I use other kinds of squash?
Yes—zucchini and yellow squash work interchangeably.

How do I keep my casserole from being watery?
Proper draining after sautéing is key. Some cooks even press the vegetables with paper towels for extra insurance.

What if I don’t have Ritz crackers?
Any butter cracker will do, but you can also use regular breadcrumbs or panko.

Is it possible to make it vegetarian?
Absolutely. All the ingredients are vegetarian-friendly as written.

Paula Deen’s take on squash casserole is crowd-pleasing, timeless, and truly satisfying. Whether you’re serving it up at family dinner or making it for a holiday feast, this recipe brings together the warmth of tradition and the appeal of simple, fresh ingredients. Don’t be surprised if your guests ask for seconds—and the recipe, too.