Description
Southern comfort meets creamy delight in Paula Deen’s squash casserole, a cheesy Southern classic that brings warmth to any dinner table. Crispy crackers and melted cheese create a golden crown over tender squash, inviting you to savor each comforting bite.
Ingredients
Scale
Main Ingredients:
- 6 medium yellow squash, thinly sliced
- 1 large Vidalia onion, thinly sliced
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
Dairy and Binding Ingredients:
- ½ cup sour cream
- 1 tablespoon butter
Seasoning and Topping Ingredients:
- 1 tablespoon vegetable oil
- 1 sleeve buttery crackers (like Ritz), crushed
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare your kitchen workspace by heating the oven to 350F (175C) and coating a 2-quart casserole dish with a light layer of grease for easy serving and cleaning.
- Select a large skillet and warm vegetable oil over medium heat. Introduce sliced squash, diced onions, and a pat of butter to the pan. Gently sauté the vegetables until they soften and become translucent, which typically takes around 10 minutes. Carefully drain any accumulated liquid to prevent a watery casserole.
- Transfer the cooked vegetables to a spacious mixing bowl. Incorporate grated Parmesan, shredded cheddar cheese, and creamy sour cream into the mixture. Season with salt and freshly ground pepper, ensuring all ingredients are thoroughly blended for a harmonious flavor profile.
- Gently spread the squash and cheese mixture into the prepared baking dish, creating an even surface. Crush crackers into fine fragments and distribute them uniformly across the top, creating a delightful crispy layer.
- Slide the casserole into the preheated oven and bake for approximately 20-25 minutes. Watch for a golden-brown cracker topping and bubbling edges, which indicate the dish is perfectly cooked.
- Remove from the oven and allow the casserole to rest for 5-10 minutes. This brief cooling period helps the ingredients settle and makes serving more manageable, resulting in cleaner, more attractive portions.
Notes
- Drain squash thoroughly to prevent a watery casserole, using a colander or paper towels to remove excess moisture before cooking.
- Experiment with different cracker types like whole wheat or gluten-free options to accommodate dietary restrictions while maintaining a crispy topping.
- For a lighter version, substitute full-fat cheeses with reduced-fat alternatives and use Greek yogurt instead of sour cream without compromising flavor.
- Enhance nutrition by adding diced bell peppers or spinach to the squash mixture, boosting vegetable content and creating more complex flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 6
- Calories: 270
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg