Description
This classic Paula Deen’s Squash Casserole is a comforting Southern side dish featuring tender yellow squash and Vidalia onions baked with sharp cheddar and Parmesan cheeses. Topped with buttery crushed crackers, it’s creamy, cheesy, and perfectly crunchy—a crowd favorite for family dinners and holiday meals.
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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1 sleeve buttery crackers, crushed (medium to fine crumbs)
Instructions
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Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish. -
Cook Squash and Onion:
In a large skillet, heat vegetable oil over medium heat. Add sliced squash and onions, sautéing until tender, about 10 minutes. Drain any excess liquid. -
Mix Cheese and Sour Cream:
In a mixing bowl, combine the cooked squash and onions, Parmesan cheese, cheddar cheese, and sour cream. Mix well. -
Transfer to Casserole Dish:
Pour the mixture into the prepared casserole dish and spread evenly. -
Add Topping:
Sprinkle the crushed buttery crackers evenly over the top. Dot with butter for extra richness. -
Bake:
Bake uncovered for 25–30 minutes, or until the topping is golden brown and the casserole is bubbly. - Serve:
Let cool slightly before serving.
Notes
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For a crunchier topping, use finely crushed buttery crackers.
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Vidalia onions provide a mild sweetness; you can substitute with sweet onions if unavailable.
- This casserole can be prepared ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Sautéing, Baking
- Cuisine: Southern, American