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A golden, cheesy squash casserole topped with crispy breadcrumbs, served in a rustic ceramic dish on a wooden table.

Paula Deen’s Squash Casserole

A classic Southern dish featuring tender yellow squash and onions in a creamy, cheesy base, topped with buttery cracker crumbs for a delightful crunch.

  • Total Time: 35 minutes

Ingredients

– 6 medium yellow squash, thinly sliced

– 1 large Vidalia onion, thinly sliced

– 1 tablespoon vegetable oil

– 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 (e.g., Ritz), crushed

Instructions

  1. – Preheat oven to 350°F (175°C). Grease a 2-quart casserole dish.
  2. – In a large skillet over medium heat, heat the vegetable oil and butter. Sauté the sliced squash and onion until soft, about 10 minutes. Remove from heat.
  3. – In a large bowl, combine the sautéed vegetables, Parmesan cheese, cheddar cheese, and sour cream. Mix well. Season with salt and pepper to taste.
  4. – Transfer the mixture to the prepared casserole dish, spreading it evenly.
  5. – Sprinkle the crushed buttery crackers over the top of the casserole.
  6. – Bake for 20 minutes, or until the top is golden brown and the casserole is bubbly.
  • Author: chef sofia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 6–8
  • Calories: Approximately 280 Kcal per serving