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Paula Deen’s Squash Casserole Recipe

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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.

Ingredients

Scale

  • 1 tablespoon vegetable oil

  • 6 medium yellow squash, thinly sliced

  • 1 large Vidalia onion, thinly sliced

  • 1 tablespoon butter

  • ½ cup grated Parmesan cheese

  • 1 cup shredded sharp cheddar cheese

  • ½ cup sour cream

  • Salt and freshly ground black pepper, to taste

  • 1 sleeve buttery crackers (like Ritz), crushed

Instructions

  1. Preheat Oven:
    Preheat your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish.

  2. 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.

  3. 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.

  4. Assemble Casserole:
    Pour the squash mixture into the prepared baking dish and smooth the top.
    Sprinkle the crushed crackers evenly over the top.

  5. Bake:
    Bake for 20–25 minutes or until the cracker topping is golden brown and the filling is bubbly.

  6. Cool & Serve:
    Let it rest for 5–10 minutes before serving. It sets up better and is easier to slice!

Notes

  • Want a bit of a kick? Add a pinch of cayenne or paprika.

  • You can substitute ricotta for sour cream if needed.

  • To make it ahead: Assemble (without cracker topping), refrigerate, and add crackers right before baking.

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