Paula Deen’s squash casserole is a classic Southern dish that’s creamy, cheesy, and topped with a buttery, crunchy crust. Made with fresh yellow squash, cheese, and a rich sauce, it’s the perfect side dish for holidays, potlucks, or family dinners.
Ingredients:
- 4 cups yellow squash, sliced
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup crushed Ritz crackers (for topping)
This casserole is creamy and cheesy with a golden, buttery topping that’s irresistibly crunchy.
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large pot, boil the sliced squash in salted water until tender, about 5–7 minutes. Drain well.
- In a mixing bowl, combine the cooked squash, sour cream, and cheddar cheese. Mix well.
- Spread the mixture into a greased 9×13-inch baking dish.
- Top with crushed Ritz crackers and dot with butter.
- Bake for 25–30 minutes, or until the topping is golden and bubbly.
- Serve warm and enjoy!
Nutrition (Per Serving):
- Calories: 210
- Protein: 6g
- Carbohydrates: 12g
- Fat: 16g
- Fiber: 2g
Tips & Tricks:
- Add seasoning: Mix in a pinch of garlic powder or onion powder for extra flavor.
- Make it ahead: Assemble the casserole up to a day in advance and bake when ready.
- Try zucchini: Swap yellow squash for zucchini or use a mix of both for a colorful dish.
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