Paula Deen’s squash casserole is a beloved Southern comfort food dish that is perfect for potlucks, family dinners, and holiday meals. This cheesy baked casserole features summer squash and zucchini combined with a savory custard base. Paula’s recipe uses ingredients like eggs, butter, onion, and cheddar cheese to create a rich, decadent casserole the whole family will love. This easy squash casserole comes together quickly and can be customized with your favorite mix-ins like cooked bacon, bell peppers, or fresh herbs. If you are looking for a new way to use up summer squash or make a hearty veggie side dish, Paula’s squash casserole is sure to be a hit. Keep reading to learn how to make this classic Southern recipe!
Ingredients
- 3 pounds yellow squash, sliced
- 1 1/2 pounds zucchini, sliced
- 1 large Vidalia or other sweet onion, chopped
- 2 cups grated sharp cheddar cheese
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (8 ounce) container sour cream
- 3 large eggs, lightly beaten
- 1/2 cup butter, melted
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup crushed Ritz crackers
- 1/4 cup butter, melted
The main ingredients for this recipe are summer squash and zucchini, which make up the bulk of the vegetable filling. You’ll need about 3 pounds of yellow squash and 1 1/2 pounds of zucchini. Chop the squash and zucchini into slices or half-moons.
For the custard base, you’ll need eggs, cream of chicken soup, sour cream, cheddar cheese, onions, butter, parsley, and seasonings like salt and pepper. The crushed Ritz crackers mixed with melted butter make a crispy, buttery topping.
Equipment Needed
- Cutting board
- Chef’s knife
- Large bowl
- 9×13 inch baking dish
- Measuring cups
- Measuring spoons
- Mixing spoon
- Grater for cheese
Be sure to have a large bowl on hand to hold all of the sliced squash and zucchini. You’ll also need a 9×13 inch baking dish to assemble and bake the casserole. Have a grater ready for shredding the cheddar cheese. Measuring cups and spoons, knives, and mixing spoons are essential kitchen tools for this recipe.
Prep the Vegetables
Start by washing and drying the yellow squash and zucchini. Trim the ends. Use a knife to cut the squash and zucchini into thin slices, about 1/4 inch thick. You can also slice them into half-moons if desired. Add the sliced squash and zucchini to a very large bowl.
Peel and dice the onion. Add the chopped onion to the bowl with the squash and zucchini. Toss everything together until combined thoroughly.
Make the Custard
In a separate bowl, beat the eggs lightly. Stir in the can of cream of chicken soup, sour cream, 1 cup of grated cheddar cheese, melted butter, parsley, salt, and pepper. Whisk everything together until fully blended and smooth.
Assemble the Casserole
Pour the egg and soup custard over the squash and zucchini. Toss to coat all of the vegetables. Transfer the mixture to a greased 9×13 inch baking dish.
Top with the remaining 1 cup of grated cheddar cheese, spreading to cover evenly.
In a small bowl, mix together the crushed Ritz crackers and 1/4 cup melted butter. Sprinkle the crumbs evenly over the cheese.
Bake the Casserole
Bake the casserole uncovered at 350 degrees Fahrenheit for 45-50 minutes. The squash should be fork tender and the cheese will be melted and lightly browned on top when done.
Let the casserole sit for 10 minutes before serving. Garnish with extra parsley if desired.
Storage
Leftovers can be covered and refrigerated for 3 to 5 days. Reheat individual portions in the microwave or oven. You can also freeze the baked casserole for longer term storage. Thaw overnight in the refrigerator and reheat gently before serving.
Tips
- Try using a combination of yellow squash, zucchini, and pattipans for more color and flavor.
- Add cooked, crumbled bacon or diced ham to the custard for extra richness.
- For a spicy kick, add minced jalapeno or cayenne pepper to the custard.
- Top with fried onion straws or crushed potato chips instead of Ritz crackers.
- Use Monterey jack or pepper jack cheese for more texture and bite.
- Stir in fresh herbs like thyme, rosemary, or chives into the custard.
Substitutions
- Dairy-free option: Use coconut cream and vegan cheese instead of the sour cream and cheddar.
- Lower carb: Replace the Ritz crackers with crushed pecans or almonds.
- Egg-free: Use 1/4 cup chia seeds or ground flaxseed whisked with water instead of the eggs.
- Gluten-free: Use crushed gluten-free crackers or bread crumbs for the topping.
Nutrition
This casserole is packed with vitamins from the summer squash and fresh herbs. Yellow squash provides vitamin C, potassium, magnesium and manganese.
One serving provides:
- Calories: 250
- Fat: 15g
- Carbs: 17g
- Protein: 9g
Be sure to adjust the serving size based on your diet. You can reduce the amount of butter or cheese to lower the saturated fat and calories. Increase the amount of vegetables to add more fiber, vitamins, and minerals.
Try Summer Squash Other Ways
If you end up with extra summer squash, here are some other recipes to try:
Summer Squash Noodles
Use a spiralizer to turn squash into healthy “noodles”. Toss with pasta sauce or pesto for a gluten-free dish.
Squash Fritters
Grate raw squash and mix with eggs, flour, and herbs. Pan fry into crispy fritters and serve with yogurt dip.
Stuffed Squash Blossoms
Fill blossoms with goat cheese and herbs. Bake or fry briefly until golden brown.
Grilled Squash
Toss squash slices or halves in olive oil and spices. Grill until tender and charred.
More Comfort Food Casserole Recipes
If you love easy, cheesy casseroles, try these other popular recipes:
King Ranch Chicken Casserole
Chicken, tortillas, cream of chicken soup, Rotel, beans, and cheese. Similar flavors to enchiladas or fajitas in casserole form.
Tuna Noodle Casserole
A pantry staple, this classic tuna and egg noodle casserole is simple to whip up with items you likely have on hand.
Green Bean Casserole
This Thanksgiving favorite features tender green beans, creamy mushroom soup, and crispy fried onions.
Broccoli Cheese Rice Casserole
Cook rice in broth and fold in broccoli, cheddar, eggs, and seasonings. Top with buttered breadcrumbs or crispy onions.
Conclusion
Paula Deen’s squash casserole is the perfect comforting side dish for any occasion. Taking advantage of summer’s bounty of zucchini and yellow squash, it comes together quickly with pantry staples like soup and cheese. Customize it to your tastes by adding meats, herbs, or different vegetable varieties. Bake until hot and bubbly, then enjoy this satisfying casserole. The combination of tender squash, gooey cheese, and crunchy crackers makes this Southern classic irresistible.
