Paula Deen’s Squash Casserole Recipe

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Paula Deen’s Squash Casserole Recipe: A Southern Comfort Classic

There’s something timeless about a bubbling squash casserole making its way from the oven to the table. Paula Deen’s squash casserole recipe elevates the humble yellow squash into a comforting, crave-worthy side found at everything from Sunday suppers to Thanksgiving feasts. Combining tender squash, sweet onions, creamy cheese, and a buttery cracker topping, this Southern favorite delivers flavor and texture in every forkful. Here’s an in-depth guide to mastering it in your own kitchen.

The Southern Squash Casserole Tradition

Squash casserole is a staple across the American South. For generations, families have gathered around tables topped with this dish at holidays, potlucks, and weeknight meals. The appeal is in its balance: sweet summer squash, savory cheese, tangy sour cream, and a crisp, golden crust. Paula Deen’s version stays true to tradition but adds her signature richness and a touch of down-home flair.

Ingredients: Building Southern Flavor

The key to a memorable casserole lies in the ingredients. Each plays a vital role in taste and texture. Here’s what you’ll need:

Main Ingredients

• Yellow Squash (about 2 pounds): Choose smaller, firm squash for best flavor and minimal seeds. Their thin skins soften during baking, so there’s no need to peel.
• Vidalia Onion: This sweet onion adds depth and balance. If unavailable, substitute with another mild, sweet onion.
• Butter: Essential for sautéing vegetables and enriching the base.
• Sharp Cheddar Cheese: Shredded for meltability and bold flavor.
• Parmesan Cheese: Offers nutty, salty notes.
• Sour Cream: Brings creamy tang to the final dish.
• Salt & Pepper: For seasoning.
• Eggs: Help bind the mixture, keeping the filling cohesive.

The Cracker Topping

• Butter Crackers (such as Ritz): Crushed for a crisp, buttery crust.
• Melted Butter: Tossed with crackers for extra golden crunch.

Ingredient Table

Step-by-Step Instructions

Let’s walk through the process for assembling your squash casserole—no special equipment required.

1. Prep the Squash and Onion

Wash the squash and trim the ends. Slice them thinly—about 1/4 inch thick works well. Chopping the onion finely ensures it blends seamlessly into the casserole.

2. Sauté for Maximum Flavor

Melt half the butter in a large skillet over medium heat. Add the sliced squash and onion. Sprinkle lightly with salt and pepper. Sauté, stirring occasionally, for 8-10 minutes or until the squash softens and releases most of its liquid.

Tip: If you want to avoid a watery casserole, consider briefly salting the squash, letting it drain in a colander, and gently pressing out any excess moisture before sautéing.

3. Combine the Filling

Once tender, transfer the sautéed vegetables to a large mixing bowl. Add the sour cream, cheddar cheese, parmesan, and lightly beaten eggs. Stir until well combined. Adjust salt and pepper to preference.

4. Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish with butter or nonstick spray for easy cleanup.

5. Assemble

Pour the squash mixture evenly into the baking dish. Smooth the top with a spatula.

6. Make the Cracker Topping

In a bowl, combine crushed butter crackers and the remaining melted butter. Mix until evenly coated.

Sprinkle the buttery crackers evenly over the casserole.

7. Bake to Perfection

Place the dish on the center rack and bake uncovered for 25-30 minutes. The casserole is ready when the edges bubble and the topping turns golden brown.

8. Rest and Serve

Allow the casserole to rest about 10 minutes before serving. This helps the flavors settle and makes for neater slices.

Pro Tips for an Exceptional Casserole

Perfecting this dish comes down to a few simple choices:

• Use a Mandoline Slicer: For even, thin squash slices that cook evenly.
• Choose Small, Young Squash: Less seedy and more flavorful.
• Drain Excess Liquid: Avoid a soggy base by removing as much water as possible from cooked squash.
• Freshly Grate Cheese: It melts better and tastes fresher than pre-shredded.
• Try Add-ins: Bell peppers, diced cooked bacon, or a sprinkle of fresh herbs (like parsley or chives) lend color and flavor.
• Cracker Options: Ritz are classic, but Club crackers or even panko breadcrumbs will do.

Serving and Pairings

This squash casserole pairs beautifully with hearty mains and classic sides. Here are a few ideas to round out your table:

• Pot Roast: The casserole’s creamy texture complements a savory, slow-cooked roast.
• Roast Chicken or Turkey: Perfect for holiday feasts.
• Beef Stew: The mild flavors balance the rich, earthy stew.
• Dinner Rolls or Cornbread: Both are perfect for soaking up any cheesy sauce.

Storing and Reheating Leftovers

Squash casserole is best served fresh but does keep well with proper storage.

Refrigeration

• Let the casserole cool to room temperature.
• Cover tightly and refrigerate for up to 3-4 days.

Freezing

• Cool completely, then wrap the dish with plastic wrap and foil.
• Freeze for up to 3 months.
• If freezing individual portions, wrap tightly and store in freezer bags.

Reheating

• If frozen, allow the casserole to thaw in the refrigerator overnight.
• Reheat, covered, in a 350°F oven for about 20-25 minutes, or until warmed through.
• If the topping loses its crunch, add a handful of fresh crushed crackers during reheating.

Frequently Asked Questions

Can I Make This Casserole Ahead?

Absolutely. Assemble the casserole minus the cracker topping. Cover and refrigerate up to 24 hours in advance. Add the crackers just before baking.

Which Squash Should I Use?

Yellow crookneck or straightneck squash are traditional, but zucchini works just as well or can be mixed in for added color.

Do I Need to Peel the Squash?

No need. The skin becomes tender in the oven and adds nutrients, fiber, and a splash of color.

How Do I Prevent a Watery Casserole?

• Sauté the squash thoroughly to drive off moisture.
• Let the cooked squash cool slightly, then press gently with a slotted spoon to discard extra liquid.
• Avoid overcooking, which causes squash to lose too much water and become mushy.

Variations to Try

Once you master the classic, don’t hesitate to mix it up:

• Add Diced Red Bell Pepper: Boosts color and sweetness.
• Mix in Cooked, Crumbled Bacon: Adds smoky, savory depth.
• Top with Sliced Tomatoes: Lay over the crackers for a pop of flavor and color before baking.
• Swap in Greek Yogurt: For a lighter twist, replace some or all of the sour cream.

Why Paula Deen’s Recipe Stands Out

Paula Deen’s approach celebrates comfort, flavor, and a touch of indulgence. The buttery cracker topping creates a satisfying contrast with the creamy filling, while the blend of two cheeses adds depth. This casserole stands as both a crowd-pleaser and a practical way to make the most of summer squash.

Perfect for Any Gathering

Whether you’re preparing a holiday meal, a potluck dish, or a simple weeknight dinner, this squash casserole brings warmth and simplicity to the table. Its classic flavors and easy preparation make it ideal for cooks of all skill levels.

So next time you find fresh yellow squash at the market—or want a cozy, nostalgic boost to your table—consider baking Paula Deen’s squash casserole. The golden, crunchy topping and tender, creamy filling are sure to earn a spot in your family’s collection of favorite recipes.