Mohamed Shili This easy squash casserole is a comforting side dish perfect for family dinners. It’s creamy, cheesy, and topped with a buttery cracker crust for extra crunch. You can easily swap the squash with zucchini if you prefer, and it’s a versatile dish that pairs well with most main courses. Inspired by Paula Deen’s classic Southern recipes!
Ingredients Needed:
- 6 to 8 cups raw squash
- 1 cup water or 3 tablespoons butter
- 1 teaspoon Paula Deen’s House Seasoning
- 1/2 cup sour cream
- 1 cup crushed buttery crackers
- 4 tablespoons butter
- 1 large chopped onion
- 1 cup grated cheddar cheese
How To Make Yellow Squash Casserole?
- Preheat the oven: Preheat the oven to 350°F (180°C).
- Cook the squash: In a heated stewing pot, add sliced squash and water, and let it stew for 5-10 minutes, stirring occasionally. Alternatively, sauté the squash in 2-3 tablespoons of butter until fully cooked and tender.
- Drain the squash: Pour the cooked squash into a colander lined with a clean rag or cheesecloth, and gently press down with a spoon to remove excess water and juices.
- Sauté the onions: In a separate medium-sized skillet, sauté the chopped onion in 2 tablespoons of butter for about 5 minutes or until soft and translucent.
- Mix the ingredients: In a large bowl, combine the drained squash, sautéed onions, sour cream, Paula Deen’s House Seasoning, and grated cheddar cheese. Stir until everything is well mixed.
- Prepare and bake the casserole: Pour the squash mixture into a buttered casserole dish. Spread the crushed crackers evenly over the top. Bake in the preheated oven for 25 to 30 minutes until the topping is golden and the casserole is heated through.
Recipe Tips:
- Make sure to cook the squash until it’s soft but not too soft. Overcooked squash can make the casserole watery, so leave it slightly firm when cooking.
- Drain the cooked squash well to remove all the extra liquid. Use a cloth or kitchen towel to press out as much water as you can, so the casserole doesn’t turn soggy.
- Use cheese that you’ve grated yourself for a fresher taste and smoother texture. Pre-shredded cheese has additives that can affect how it melts in the casserole.
- Mix a little salt into the crushed crackers for the topping to boost the flavor. Just a pinch will bring out the best taste and balance with the creamy filling.
- For a more flavorful dish, cook the squash in butter instead of water. Sautéing it adds a deeper flavor and enhances the natural sweetness of the squash.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Yellow Squash Casserole cool to room temperature. Once cooled, transfer it to an airtight container or cover the baking dish tightly with foil or plastic wrap. Store it in the refrigerator for up to 3 days.
- Freeze: After cooling, place the casserole in a freezer-safe container or wrap it tightly with foil and plastic wrap. Store it in the freezer for up to 2 months.
- Reheat: Preheat the oven to 350°F (180°C). Cover the casserole with foil to prevent the top from burning, and heat it for about 15-20 minutes until warmed through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 345 kcal
- Total Fat: 28g
- Saturated Fat: 11g
- Cholesterol: 43mg
- Sodium: 715mg
- Potassium: 397mg
- Total Carbohydrate: 13g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 12g
Try More Paula Deen Recipe:
- Paula Deen Sausage Balls
- Paula Deen Prime Rib Foolproof
- Paula Deen Quiche Lorraine Recipe
- Paula Deen Hash Brown Quiche
Paula Deen Yellow Squash Casserole
Description
This easy squash casserole is a comforting side dish perfect for family dinners. It’s creamy, cheesy, and topped with a buttery cracker crust for extra crunch. You can easily swap the squash with zucchini if you prefer, and it’s a versatile dish that pairs well with most main courses. Inspired by Paula Deen’s classic Southern recipes!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C).
- Cook the squash: In a heated stewing pot, add sliced squash and water, and let it stew for 5-10 minutes, stirring occasionally. Alternatively, sauté the squash in 2-3 tablespoons of butter until fully cooked and tender.
- Drain the squash: Pour the cooked squash into a colander lined with a clean rag or cheesecloth, and gently press down with a spoon to remove excess water and juices.
- Sauté the onions: In a separate medium-sized skillet, sauté the chopped onion in 2 tablespoons of butter for about 5 minutes or until soft and translucent.
- Mix the ingredients: In a large bowl, combine the drained squash, sautéed onions, sour cream, Paula Deen’s House Seasoning, and grated cheddar cheese. Stir until everything is well mixed.
- Prepare and bake the casserole: Pour the squash mixture into a buttered casserole dish. Spread the crushed crackers evenly over the top. Bake in the preheated oven for 25 to 30 minutes until the topping is golden and the casserole is heated through.
Notes
- Make sure to cook the squash until it’s soft but not too soft. Overcooked squash can make the casserole watery, so leave it slightly firm when cooking.
- Drain the cooked squash well to remove all the extra liquid. Use a cloth or kitchen towel to press out as much water as you can, so the casserole doesn’t turn soggy.
- Use cheese that you’ve grated yourself for a fresher taste and smoother texture. Pre-shredded cheese has additives that can affect how it melts in the casserole.
- Mix a little salt into the crushed crackers for the topping to boost the flavor. Just a pinch will bring out the best taste and balance with the creamy filling.
- For a more flavorful dish, cook the squash in butter instead of water. Sautéing it adds a deeper flavor and enhances the natural sweetness of the squash.
Paula Deen Yellow Squash Casserole
