Hamdi Saidani Paula Deen Squash Casserole is made with yellow squash, Vidalia onion, Parmesan cheese, cheddar cheese, sour cream, and buttery crackers. This delicious Squash casserole recipe creates a hearty dinner that takes about 35 minutes to prepare and can serve up to 6 people.
Ingredients Needed:
- 1 tablespoon vegetable oil
- 6 medium yellow squash, thinly sliced
- 1 large Vidalia onion, thinly sliced
- 1 tablespoon butter
- 1/2 cup grated Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1 sleeve of buttery crackers, crushed (medium to fine)
How To Make Paula Deen Squash Casserole:
- Preheat the oven: Preheat your oven to 350°F and grease a 2-quart casserole dish.
- Sauté vegetables: In a large skillet, heat the vegetable oil over medium heat. Add the sliced squash, onion, and butter, and sauté until the vegetables are soft.
- Mix ingredients: Transfer the sautéed vegetables to a large bowl. Stir in the grated Parmesan cheese, shredded cheddar cheese, and sour cream. Add salt and pepper to taste.
- Assemble casserole: Place the mixture into the prepared casserole dish, spreading it evenly. Sprinkle the crushed crackers evenly over the top.
- Bake: Bake for 20 minutes or until the top is golden and bubbly.
Recipe Tips
- Slice evenly: Make sure the squash and onion are thinly sliced and even, so they cook uniformly.
- Don’t overcook the vegetables: Sauté until soft, but avoid overcooking the squash to prevent it from becoming mushy in the casserole.
- Use fresh cheese: Freshly grated Parmesan and cheddar cheese melt better and give more flavor than pre-packaged shredded cheese.
- Crush crackers finely: The buttery crackers should be crushed medium to fine for the perfect crispy topping without being too coarse.
How To Store & Reheat Leftovers
Storing in the Fridge: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat in the oven at 350°F for about 10-15 minutes until warmed through.
Nutrition Facts
- Calories: 420
- Total Fat: 26g
- Saturated Fat: 12g
- Cholesterol: 75mg
- Sodium: 950mg
- Total Carbohydrates: 38g
- Sugars: 3g
- Protein: 10g
Try More Paula Deen Recipes:
- Paula Deen Potato Soup
- Paula Deen Ooey Gooey Butter Cake
- Paula Deen Green Bean Casserole
- Paula Deen French Toast Casserole
Paula Deen Squash Casserole
Description
Paula Deen Squash Casserole is made with yellow squash, Vidalia onion, Parmesan cheese, cheddar cheese, sour cream, and buttery crackers. This delicious Squash casserole recipe creates a hearty dinner that takes about 35 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 350°F and grease a 2-quart casserole dish.
- Sauté vegetables: In a large skillet, heat the vegetable oil over medium heat. Add the sliced squash, onion, and butter, and sauté until the vegetables are soft.
- Mix ingredients: Transfer the sautéed vegetables to a large bowl. Stir in the grated Parmesan cheese, shredded cheddar cheese, and sour cream. Add salt and pepper to taste.
- Assemble casserole: Place the mixture into the prepared casserole dish, spreading it evenly. Sprinkle the crushed crackers evenly over the top.
- Bake: Bake for 20 minutes or until the top is golden and bubbly.
Notes
- Slice evenly: Make sure the squash and onion are thinly sliced and even, so they cook uniformly.
- Don’t overcook the vegetables: Sauté until soft, but avoid overcooking the squash to prevent it from becoming mushy in the casserole.
- Use fresh cheese: Freshly grated Parmesan and cheddar cheese melt better and give more flavor than pre-packaged shredded cheese.
- Crush crackers finely: The buttery crackers should be crushed medium to fine for the perfect crispy topping without being too coarse.
