Why You’ll Love This Recipe
This casserole is easy to prepare with simple ingredients and delivers the perfect combination of creamy texture and crunchy topping. It’s a great way to use an abundance of summer squash, pairs well with a wide variety of main dishes, and can be made ahead of time for stress-free entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yellow squash, sliced
- Yellow onion, diced
- Unsalted butter
- Sour cream
- Cream of chicken soup
- Shredded sharp cheddar cheese
- Eggs, beaten
- Garlic powder
- Salt
- Black pepper
For the Topping
- Buttery round crackers, crushed
- Unsalted butter, melted
- Grated Parmesan cheese (optional)
Directions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the sliced squash and cook for 5–7 minutes until just tender. Drain thoroughly.
- In a large skillet, melt the butter over medium heat and cook the diced onion until softened, about 5 minutes.
- In a large mixing bowl, combine the cooked squash, sautéed onion, sour cream, cream of chicken soup, shredded cheddar cheese, beaten eggs, garlic powder, salt, and black pepper.
- Stir gently until everything is evenly combined.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, combine the crushed buttery crackers, melted butter, and Parmesan cheese if using.
- Sprinkle the topping evenly over the casserole.
- Bake for 30–35 minutes, or until the casserole is bubbling and the topping is golden brown.
- Allow the casserole to rest for 10 minutes before serving.
Servings and timing
- Servings: 8
- Prep time: 20 minutes
- Cook time: 35 minutes
- Rest time: 10 minutes
- Total time: About 1 hour 5 minutes
Variations
- Add cooked crumbled bacon for extra smoky flavor.
- Mix in shredded mozzarella or Monterey Jack cheese.
- Use cream of mushroom soup instead of cream of chicken.
- Add diced red bell peppers for color and sweetness.
- Stir in fresh thyme or parsley for extra flavor.
- Sprinkle crispy fried onions over the top during the last few minutes of baking.
- Add a pinch of cayenne pepper for a little heat.
- Substitute gluten-free crackers for a gluten-free version.
Storage/Reheating
Store leftover squash casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the casserole in a 350°F (175°C) oven until heated through. To help restore the crisp topping, reheat uncovered in the oven. The casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use zucchini instead of yellow squash?
Yes. Zucchini works well on its own or combined with yellow squash.
Why should I drain the squash well?
Removing excess moisture helps prevent the casserole from becoming watery.
Can I make this casserole ahead of time?
Yes. Assemble the casserole up to 24 hours in advance, refrigerate it, and add the cracker topping just before baking for the best texture.
What crackers work best?
Buttery round crackers provide the classic crunchy topping, but buttery crackers or seasoned breadcrumbs are also good options.
Can I freeze squash casserole?
Yes. Freeze it after baking and cooling completely for up to 2 months.
What main dishes pair well with this casserole?
It pairs beautifully with fried chicken, baked ham, meatloaf, roast turkey, pork chops, grilled steak, or barbecue.
Can I make this recipe vegetarian?
Yes. Replace the cream of chicken soup with cream of mushroom or cream of celery soup.
How do I keep the topping crispy?
Bake the casserole uncovered and reheat it in the oven rather than the microwave whenever possible.
Can I add more cheese?
Absolutely. Extra cheddar, Parmesan, mozzarella, or Colby Jack all make delicious additions.
Can I use frozen squash?
Yes. Thaw it completely and drain it thoroughly before using to remove excess moisture.
Conclusion
Paula Deen’s Squash Casserole is a comforting Southern classic that’s creamy, cheesy, and topped with a buttery, golden cracker crust. Whether you’re serving it for a holiday meal, potluck, or family dinner, this easy casserole is always a crowd-pleaser. With its rich flavor, simple preparation, and satisfying texture, it’s a timeless recipe you’ll enjoy making again and again.
PrintPaula Deen’s Squash Casserole
Paula Deen’s Squash Casserole is a classic Southern comfort dish featuring tender yellow squash, sweet onions, a creamy cheese filling, and a buttery cracker topping baked until golden and crisp. It’s the perfect side dish for holidays, potlucks, Sunday dinners, and family gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Bake
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 6 cups yellow squash, sliced
- 1 medium yellow onion, diced
- 2 tablespoons unsalted butter
- 1 cup sour cream
- 1 (10.5 oz) can cream of chicken soup
- 2 cups shredded sharp cheddar cheese
- 2 large eggs, beaten
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups buttery round crackers, crushed
- 4 tablespoons unsalted butter, melted
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the sliced squash for 5-7 minutes until just tender, then drain thoroughly.
- Melt the butter in a large skillet over medium heat and cook the diced onion for about 5 minutes until softened.
- In a large bowl, combine the cooked squash, sautéed onion, sour cream, cream of chicken soup, cheddar cheese, beaten eggs, garlic powder, salt, and black pepper.
- Mix gently until evenly combined.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, combine the crushed crackers, melted butter, and Parmesan cheese if using.
- Sprinkle the cracker mixture evenly over the casserole.
- Bake for 30-35 minutes, or until the casserole is bubbling and the topping is golden brown.
- Let the casserole rest for 10 minutes before serving.
Notes
- Drain the squash thoroughly to prevent a watery casserole.
- Substitute cream of mushroom or cream of celery soup for a vegetarian version.
- Add cooked bacon, extra cheese, bell peppers, or fresh herbs for additional flavor.
- Use gluten-free crackers to make the topping gluten free.
- Assemble the casserole up to 24 hours ahead and add the topping just before baking.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat uncovered in the oven to help keep the topping crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 95 mg
