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Paula Deen’s Squash Casserole Recipe

Paula Deen’s Squash Casserole Recipe

Paula Deen’s Squash Casserole is a creamy, cheesy Southern comfort food classic featuring tender yellow squash combined with sharp cheddar, sour cream, and a crunchy buttery Ritz cracker topping. This versatile casserole is perfect as a side or centerpiece for family dinners or holiday meals, delivering nostalgic, satisfying flavors with a warm, comforting texture.

  • Total Time: 50-55 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

Vegetables

  • 4 cups fresh yellow squash, peeled and sliced into thin rounds
  • 1 medium onion, thinly sliced

Custard & Cheese Base

  • 2 large eggs, beaten
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, shredded
  • Salt, to taste
  • Black pepper, to taste

Topping

  • 1 1/2 cups crushed Ritz crackers
  • 4 tablespoons butter, melted

Instructions

  1. Prepare the Squash and Onion: Peel and slice the yellow squash into thin rounds and thinly slice the onion. Boil both in salted water for about 10 minutes until tender. Drain thoroughly to remove excess moisture to prevent a soggy casserole.
  2. Mix the Casserole Base: In a mixing bowl, combine the cooked squash and onions with beaten eggs, sour cream, shredded sharp cheddar cheese, and a pinch of salt and pepper. Stir gently until all ingredients are well incorporated into a creamy mixture.
  3. Prepare the Topping: Crush Ritz crackers finely and mix them with melted butter until combined, creating a golden, crispy topping.
  4. Assemble and Bake: Grease a baking dish and pour in the squash mixture evenly. Sprinkle the buttery cracker topping over the surface. Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.

Notes

  • Drain cooked squash and onions well to avoid a watery casserole.
  • Use sharp cheddar cheese for a richer, more flavorful dish.
  • Do not skip the butter in the topping to achieve a perfect crispy crust.
  • Prepare the casserole the night before and refrigerate uncovered to let the topping dry slightly before baking.
  • Let the casserole rest a few minutes after baking to set for easier serving.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Southern
  • Diet: Gluten Free (with substitution)

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.5g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 110mg

Keywords: squash casserole, Paula Deen recipe, southern casserole, cheesy squash dish, comfort food, yellow squash recipe, family dinner recipe