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Paula Deen’s Squash Casserole

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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.

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

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the sliced squash for 5-7 minutes until just tender, then drain thoroughly.
  3. Melt the butter in a large skillet over medium heat and cook the diced onion for about 5 minutes until softened.
  4. 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.
  5. Mix gently until evenly combined.
  6. Spread the mixture evenly into the prepared baking dish.
  7. In a small bowl, combine the crushed crackers, melted butter, and Parmesan cheese if using.
  8. Sprinkle the cracker mixture evenly over the casserole.
  9. Bake for 30-35 minutes, or until the casserole is bubbling and the topping is golden brown.
  10. 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

Find it online: https://thefamilycooking.com/paula-deens-squash-casserole/