I have a confession. For years, I turned my nose up at squash. I know, I know—what kind of Southern girl refuses a plate of golden, buttery squash at a family gathering? But hear me out. My childhood experiences with squash involved overcooked, mushy vegetables that tasted like something straight from a cafeteria tray. No seasoning, no love—just a pile of sad, lifeless 0. yellow.
That all changed when I visited my Aunt Margie’s house one summer. Now, Aunt Margie is the queen of Southern comfort food, and she doesn’t take no for an answer—especially when it comes to her cooking. She plopped a big spoonful of her famous squash casserole onto my plate, winked, and said, “Just trust me, honey.” I was skeptical, but I took a bite. And let me tell you, that first bite was life-changing. Creamy, cheesy, buttery perfection, topped with the crispy, golden crunch of Ritz crackers. I went from squash skeptic to squash superfan in a matter of minutes.
Since then, I’ve been on a mission to perfect my own version of that casserole, drawing inspiration from the queen of Southern cooking herself—Paula Deen. Paula Deen’s Squash Casserole is everything you want in a comfort food dish: rich, creamy, and just indulgent enough to make it feel special. Whether you’re making it for a holiday feast, a summer potluck, or just a regular Tuesday night, this easy squash casserole will win over even the pickiest eaters. Trust me, if I could be converted, anyone can.
Why You’ll Love This Dish
1. It’s a True Southern Classic
Paula Deen’s Squash Casserole is the definition of Southern comfort food. It’s creamy, cheesy, and topped with a buttery, golden Ritz cracker crust that adds the perfect crunch. If you grew up in the South, this will taste like home. If you didn’t, welcome to the best part of Southern cooking.
2. Perfect for Holidays and Gatherings
This dish is a Thanksgiving squash casserole staple, but honestly, it deserves a place on the table year-round. It’s one of those sides that people will fight over, so you might want to double the recipe if you’re serving a crowd.
3. Quick and Easy to Make
You won’t need to spend hours in the kitchen for this one. With a prep time of just 20 minutes, this easy squash casserole with Ritz crackers is a lifesaver when you need a last-minute dish that still tastes like you put in a lot of effort.
4. A Great Way to Use Up Summer Squash
If you’ve ever had an overzealous zucchini or yellow squash plant in your garden, you know how quickly they can take over. This recipe is a delicious way to make use of all that summer produce—no waste, just pure deliciousness.
5. Kid-Friendly and Picky-Eater Approved
Not everyone loves squash, but when you mix it with cheese, butter, and a crunchy topping, even the most skeptical eaters (like my younger self) will happily dig in. It’s an easy way to sneak in some veggies without complaints.
6. Versatile and Customizable
Want to make a healthy squash casserole? Swap out the sour cream for Greek yogurt. Need a vegetarian option? Use cream of mushroom soup instead of cream of chicken. The possibilities are endless!
7. It’s the Perfect Make-Ahead Dish
You can prepare this squash Alabama casserole in advance and just pop it in the oven when you’re ready to serve. That means less stress and more time enjoying the meal with family and friends.
Ingredients for Paula Deen’s Squash Casserole
Main Ingredients:
- 4 cups sliced yellow squash
- 1 small onion, chopped
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 2 eggs, beaten
- 1 sleeve Ritz crackers, crushed
- 1/2 cup melted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
Equipment Needed:
- Large skillet
- Mixing bowls
- 9×13 baking dish
- Spoon or spatula
Cooking Instructions for Paula Deen’s Squash Casserole
- Preheat the oven to 350°F.
- Sauté the squash and onion. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced squash and chopped onion, cooking until soft (about 7-8 minutes). Drain any excess liquid.
- Mix the creamy filling. In a large bowl, combine the cooked squash and onions with the shredded cheddar, sour cream, and cream of chicken soup. Stir until well mixed. Season with salt, pepper, and garlic powder (if using).
- Add the eggs. Let the mixture cool slightly, then stir in the beaten eggs. This helps bind everything together for a rich and creamy texture.
- Prepare the topping. In a separate bowl, mix the crushed Ritz crackers with the melted butter.
- Assemble the casserole. Pour the squash mixture into a greased 9×13 baking dish. Spread evenly, then top with the buttery cracker crumbs.
- Bake. Place in the preheated oven and bake for 25-30 minutes or until the topping is golden brown and crispy.
- Serve and enjoy! Let it cool for a few minutes before serving. This dish pairs perfectly with grilled chicken, ham, or even as a standalone meal.
Notes and Tips
1. Want a Vegetarian Version?
Swap out the cream of chicken soup for cream of mushroom or cream of celery. It’s just as delicious!
2. Make It Healthier
For a healthy squash casserole, try using Greek yogurt instead of sour cream and reducing the amount of butter in the topping.
3. Add Some Spice
If you like a little kick, sprinkle in some cayenne pepper or slap ya mama seasoning for an extra punch of flavor.
4. Can You Make It Ahead?
Absolutely! Assemble everything the night before, cover with foil, and refrigerate. When you’re ready, just bake as directed.
5. Alternative Toppings
Not a fan of Ritz crackers? Try using panko breadcrumbs or crushed cornflakes for a different texture.
6. Got Leftovers?
Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Macronutrient Count Per Serving
- Calories: 280
- Protein: 6g
- Carbohydrates: 22g
- Fats: 18g
- Fiber: 2g
- Sugars: 4g
Pro Tips for the Recipe
1. Use Fresh Squash for the Best Flavor
Fresh summer squash gives the best texture and taste. If you can, grab some from a local farmers’ market for that extra garden-fresh goodness.
2. Don’t Skip the Ritz Crackers
The buttery, crunchy topping is what makes this dish special. If you’re out of Ritz, substitute with crushed cornflakes or panko breadcrumbs for a similar effect.
3. Drain Excess Water from the Squash
Squash releases a lot of moisture when cooked. To prevent a watery casserole, sauté it first and drain any excess liquid before mixing it into the casserole.
4. Make It Ahead for Easy Prep
Assemble the dish the night before, cover it, and refrigerate. When you’re ready, pop it in the oven—easy peasy!
5. Experiment with Cheeses
Cheddar is classic, but a mix of sharp cheddar and gruyère adds even more depth of flavor. Smoked gouda? Yes, please!
6. Give It a Spicy Kick
For a little heat, add a pinch of cayenne or red pepper flakes to the mixture. It adds a subtle warmth without overpowering the dish.
Squash Casserole FAQs: The Cheesy Truth
1. What to Serve With This Recipe?
This casserole pairs perfectly with grilled chicken, roasted turkey, or honey-glazed ham. It also goes well with a side of green beans, mashed potatoes, or a crisp garden salad.
2. Can I Make This Recipe Without Eggs?
Yes! If you prefer an egg-free version, use a tablespoon of cornstarch mixed with a little water to help bind the ingredients together.
3. How Can I Make This Casserole Even Creamier?
If you love an ultra-creamy texture, add an extra ¼ cup of sour cream or swap in some cream cheese for an even richer bite.
4. Can I Freeze Squash Casserole?
Absolutely! Assemble the casserole but don’t bake it. Wrap it tightly and freeze for up to 3 months. When ready to eat, bake straight from frozen at 350°F for about 45 minutes.
5. What’s the Best Way to Reheat Leftovers?
Reheat in a 350°F oven for 10-15 minutes to maintain that crispy topping. Microwaving is an option, but the texture won’t be as good.
6. Can I Use Zucchini Instead of Squash?
Yes! A mix of yellow squash and zucchini adds great color and flavor variation. Just be sure to drain any extra moisture after sautéing.
