Paula Deen’s Squash Casserole Recipe

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Paula Deen’s squash casserole is a tasty side dish you’ll love. It’s cheesy, comforting, and topped with crispy crackers. This recipe serves 6-8 people and takes just 45 minutes from start to finish.

You’ll need summer squash, onions, cheese, and butter crackers. The squash and onions are cooked until soft, then mixed with cheese and sour cream. It’s all topped with crushed crackers and baked until golden. The result is a creamy, crunchy casserole that’s perfect for family dinners or potlucks.

Exact Ingredients List

Here’s what you’ll need to make Paula Deen’s yummy squash casserole:

• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 2 pounds summer squash (about 6 medium), thinly sliced
• 1 large Vidalia onion, thinly sliced
• 1/2 cup grated Parmesan cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• Salt and pepper to taste
• 1 sleeve butter crackers (about 40), crushed

Make sure you have all these ingredients ready before you start cooking. The fresh summer squash and Vidalia onion are key for great flavor.

Don’t forget to grab a 2-quart casserole dish too. You’ll use it to bake this tasty side dish.

With these simple ingredients, you’ll create a cheesy, crunchy casserole that’s sure to please your family and friends. It’s comfort food at its best!

Instructions

Preheat your oven to 350°F. Grab a 2-quart casserole dish and grease it well.

Heat oil in a big skillet over medium heat. Add butter and let it melt. Toss in your sliced squash and onions. Cook them for about 10 minutes, stirring often. They should get nice and soft.

Drain any extra liquid from the veggies. Put them in a large bowl. Mix in the cheeses and sour cream. Add salt and pepper to taste.

Pour this yummy mix into your greased dish. Sprinkle crushed crackers all over the top. Make sure they cover it evenly.

Pop it in the oven for 20 minutes. The crackers should turn golden brown.

Take it out and let it cool for 10 minutes. This helps the flavors blend even more.

Serve it up and watch everyone enjoy! This dish is sure to be a hit at your next meal.

Possible Substitutes List

You can easily swap out some ingredients in Paula Deen’s squash casserole recipe. Here are some tasty options:

Squash: Try zucchini or yellow crookneck squash instead of summer squash.

Onion: Sweet or yellow onions work well if you can’t find Vidalia.

Cheese:

• Parmesan: Asiago or Romano
• Cheddar: Colby, Monterey Jack, or Gruyère

Sour Cream: Greek yogurt or crème fraîche

Crackers: Ritz crackers, breadcrumbs, or crushed potato chips

You can also add some extras to make it your own:

• Diced bell peppers
• Minced garlic
• Chopped herbs like basil or thyme
• Crumbled bacon

Feel free to play around with these swaps. The recipe is pretty flexible, so have fun and make it your own!

How To Make It Diabetes-Friendly

To make Paula Deen’s squash casserole more diabetes-friendly, you can make a few simple changes. Start by using less cheese. Cut the amounts of parmesan and cheddar in half. This will lower the fat and calorie content.

Replace the sour cream with plain Greek yogurt. It has less fat and more protein. You can also use a low-fat version of cheddar cheese to further reduce calories.

For the topping, skip the butter crackers. Instead, try crushed almonds or a mix of whole wheat breadcrumbs and oats. These options add fiber and nutrients.

Use olive oil instead of vegetable oil and butter. It’s a healthier fat choice. You can also add more veggies like bell peppers or zucchini to boost nutrition and flavor.

Here’s a quick list of swaps:

• 1/4 cup parmesan
• 1/2 cup low-fat cheddar
• 1/2 cup Greek yogurt
• 1/4 cup crushed almonds for topping
• 2 tablespoons olive oil

These changes will make the dish lower in carbs and calories. It will still taste great, but be better for managing blood sugar levels.

Tips, Tricks & Storing

Slice your squash and onions thinly for even cooking. A mandoline slicer can help you get uniform slices quickly.

For extra flavor, try adding minced garlic or herbs like thyme or basil to the squash mixture.

You can make this casserole ahead of time. Prepare everything up to the point of adding the cracker topping. Cover and refrigerate for up to 24 hours. Add crackers just before baking.

To store leftovers, let the casserole cool completely. Cover tightly with plastic wrap or transfer to an airtight container. It will keep in the fridge for 3-4 days.

Reheat individual portions in the microwave for 1-2 minutes. For best results, reheat the whole casserole in a 350°F oven for about 20 minutes.

You can freeze this casserole for up to 3 months. Thaw overnight in the fridge before reheating.

Try using different types of crackers for the topping. Ritz or cheese crackers work well too!

For a lighter version, use low-fat cheese and Greek yogurt instead of sour cream.