Paula Deen’s Squash Casserole is a Southern staple—creamy, cheesy, buttery, and absolutely irresistible. Made with tender yellow squash, onions, sour cream, and a buttery cracker topping, this comforting casserole is a must-have at any potluck, holiday dinner, or family gathering. Simple yet flavorful, it’s a classic dish that feels like home.
Why You’ll Love This Recipe
- Rich, creamy, and cheesy with a golden, crispy topping
- A delicious way to enjoy summer squash
- Classic Southern comfort food at its finest
- Perfect as a side dish for any meal
- Quick and easy to assemble with pantry staples
- Great for holidays, potlucks, or Sunday dinners
- Can be prepped ahead and baked later
- Kid-friendly and crowd-pleasing
- Customizable with your favorite cheeses or veggies
- Freezes and reheats well
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yellow squash, sliced
- Onion, finely chopped
- Butter
- Sour cream
- Shredded cheddar cheese
- Eggs
- Salt and pepper
- Crushed buttery crackers (like Ritz)
- Optional: garlic powder, paprika, or fresh herbs
directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
- In a large pot, cook sliced squash and chopped onion in a bit of salted water for about 10 minutes, or until tender. Drain well and mash slightly.
- In a mixing bowl, combine cooked squash and onion with sour cream, shredded cheese, lightly beaten eggs, salt, and pepper. Stir until evenly mixed.
- Pour the mixture into the prepared casserole dish.
- In a small bowl, mix melted butter with crushed crackers. Sprinkle evenly over the top of the casserole.
- Bake for 30–35 minutes, or until hot and bubbly with a golden brown top.
- Let rest for a few minutes before serving.
Servings and timing
Servings: 8–10
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: Approximately 50 minutes
Variations
- Use zucchini or a mix of squash and zucchini
- Add cooked bacon or ham for extra flavor
- Mix in jalapeños or red pepper flakes for a spicy twist
- Swap cheddar for a blend of cheeses like Monterey Jack or Parmesan
- Use panko or breadcrumbs instead of crackers for the topping
- Add herbs like thyme, parsley, or chives for freshness
storage/reheating
To Store: Cover leftovers and refrigerate for up to 4 days.
To Freeze: Freeze fully baked casserole in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm in a 350°F oven until heated through, or microwave individual portions for 1–2 minutes.
FAQs
Can I use frozen squash instead of fresh?
Yes, just thaw and drain it well to remove excess moisture before using.
What type of cheese works best?
Sharp cheddar is classic, but feel free to use mozzarella, Monterey Jack, or a cheese blend.
Can I make this casserole ahead of time?
Absolutely. Assemble it ahead, refrigerate, and bake when ready. Add the cracker topping just before baking.
How do I prevent a watery casserole?
Drain the cooked squash thoroughly and mash only lightly to reduce excess liquid.
Can I skip the eggs?
Eggs help bind the casserole, but you can try using an egg substitute or a bit of flour and cheese to help hold it together.
What’s the best substitute for Ritz crackers?
Panko breadcrumbs, crushed cornflakes, or seasoned stuffing mix can all work well.
Is this casserole vegetarian?
Yes, as long as all ingredients (especially crackers and cheese) are meat-free.
Can I add meat to make it a main dish?
Yes, cooked chicken, sausage, or ground turkey can be added to the mix before baking.
Do I need to peel the squash?
No, the skin is soft and edible—just wash the squash well before slicing.
Can I bake this in a smaller dish?
Yes, use two smaller dishes or halve the recipe for an 8×8-inch pan. Adjust baking time as needed.
Conclusion
Paula Deen’s Squash Casserole is Southern comfort in a dish—creamy, savory, and topped with that buttery, crunchy goodness everyone loves. Whether you’re making it for a holiday table or a simple weeknight meal, this classic casserole is sure to become a go-to favorite. With easy prep and tons of flavor, it’s the perfect way to enjoy garden-fresh squash all year round.
PrintPaula Deen’s Squash Casserole Recipe
This Southern-style Squash Casserole from Paula Deen features tender yellow squash, sweet onions, sharp cheddar, and a rich sour cream base—topped with buttery Ritz crackers for the perfect crunch. It’s comfort food at its finest and a staple on any Southern table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Ingredients
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1 tablespoon vegetable oil
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6 medium yellow squash, thinly sliced
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1 large Vidalia onion, thinly sliced
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1 tablespoon butter
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½ cup grated Parmesan cheese
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1 cup shredded sharp cheddar cheese
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½ cup sour cream
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Salt and freshly ground black pepper, to taste
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1 sleeve buttery crackers (like Ritz), crushed
Instructions
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Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish. -
Cook Vegetables:
In a large skillet, heat the vegetable oil over medium heat.
Add squash, onion, and butter. Cook until vegetables are soft (about 10 minutes), stirring occasionally.
Drain any excess liquid. -
Mix Filling:
In a large bowl, combine cooked squash and onion with Parmesan, cheddar cheese, and sour cream.
Season with salt and pepper to taste. Mix until well combined. -
Assemble Casserole:
Pour the squash mixture into the prepared baking dish and smooth the top.
Sprinkle the crushed crackers evenly over the top. -
Bake:
Bake for 20–25 minutes or until the cracker topping is golden brown and the filling is bubbly. -
Cool & Serve:
Let it rest for 5–10 minutes before serving. It sets up better and is easier to slice!
Notes
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Want a bit of a kick? Add a pinch of cayenne or paprika.
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You can substitute ricotta for sour cream if needed.
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To make it ahead: Assemble (without cracker topping), refrigerate, and add crackers right before baking.