Paula Deen’s squash casserole is a beloved Southern comfort food recipe. It features summer squash and onion baked in a cheesy custard filling until golden and delicious. This veggie casserole is creamy, cheesy, and perfectly savory. It’s a great choice for potlucks, holiday meals, or a hearty side dish any time of year. Making this casserole is easy to do at home with simple ingredients and steps. In this article, we’ll go through everything you need to know to make the perfect Paula Deen squash casserole.
Ingredients
Paula Deen’s squash casserole has a short and simple ingredient list. Here’s what you’ll need:
| Ingredient | Amount |
| Yellow squash, sliced | 3 cups |
| Zucchini, sliced | 3 cups |
| Vidalia onion, chopped | 1 cup |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Large eggs | 3 |
| Evaporated milk | 12 oz can |
| Grated extra sharp Cheddar cheese | 8 oz |
| Grated Parmesan cheese | 1/4 cup |
| Butter, melted | 1/4 cup |
| Ritz crackers, crushed | 1 sleeve |
The main components are the summer squash, onion, egg custard, cheeses, and Ritz cracker topping. Having all the ingredients prepared and ready to go will make assembling the casserole quick and easy.
Steps
Follow these simple steps for how to make Paula Deen’s famous squash casserole:
Prep the vegetables
Start by slicing the yellow squash and zucchini into 1/4 inch rounds. Mince the Vidalia onion. Add the squash, zucchini, and onion to a bowl. Season with 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the veggies. Allow to sit for 10 minutes to draw out any excess moisture.
Make the custard
In a separate bowl, whisk together the eggs, evaporated milk, cheddar cheese, and Parmesan. Whisk vigorously until completely combined and uniform.
Assemble the casserole
Grease a 9×13 inch baking dish with butter or nonstick cooking spray. Spread half the squash and onion mixture evenly into the bottom of the prepared baking dish. Pour the cheesy egg custard evenly over the vegetables. Top with the remaining squash and onion mixture, spreading it out evenly.
Top and bake
In a small bowl, stir together the melted butter and crushed Ritz crackers. Sprinkle the buttered cracker mix evenly over the top of the casserole to form the topping. Bake in a preheated 350 degree F oven for 45-50 minutes until puffed, set, and golden on top. Let sit for 10 minutes before serving.
Extra Tips
– Use any summer squash varieties you like such as yellow squash, zucchini, pattypan, or crookneck squash. The combo of yellow and zucchini gives nice color.
– Panko breadcrumbs can sub for Ritz crackers in the topping.
– For richer flavor, use half and half instead of evaporated milk in the custard.
– Add shredded cooked chicken for a heartier main dish casserole.
– Customize with your favorite cheese like cheddar, gruyere, or fontina.
– Leftover casserole keeps well in the fridge for 4-5 days. Reheat individual portions in the microwave.
Why This Recipe Works
Paula Deen’s squash casserole is so delicious because it has everything you want in a comforting veggie bake. The mix of summer squash provides flavor and moisture. The onion adds savory depth and the custard binds it all together. Sharp cheddar and Parmesan give it a tasty cheese punch. And the buttery cracker topping adds crunch and richness. Everything bakes together into the ultimate side dish. This recipe also scales up or down easily. You can make a big batch for a crowd or small ramekins for individual servings. It’s simple, customizable, and guaranteed to please.
Nutrition
One serving of Paula Deen’s squash casserole provides:
| Calories | 358 |
| Fat | 24g |
| Carbohydrates | 26g |
| Protein | 15g |
| Sodium | 691mg |
It’s a hearty side with lots of vitamins from the squash and a good hit of protein from the cheese. The creamy egg custard gives it more richness than just baking the veggies plain. You can lighten it up by using reduced fat milk and cheese. But a little indulgence now and then in Paula’s famous casserole is worth it!
The History of Squash Casserole
Casseroles gained popularity in the 1950s as convenient options for feeding families. Squash casseroles became a staple because summer squash was so abundant. And vegetables like zucchini were being cultivated and consumed more regularly. The egg-based custard style binding casseroles also became trendy mid-century. Recipes for squash casserole likely existed regionally before, but became a nationwide staple in the 50s and 60s. Paula Deen’s version pays homage to the classic while amping up the flavor. Her famous name has made this take on squash casserole one of the most well-known.
Squash Casserole Variations
The basic formula of Paula’s squash casserole is adaptable to all sorts of ingredient swaps and flavor twists. Get creative with different add-ins, cheeses, toppings, and more. Some tasty variations to try include:
- Pimento cheese squash casserole – Use pimento cheese in the custard and topping.
- Broccoli squash casserole – Add chopped broccoli to the veggie mix.
- Cornbread topped – Swap crushed cornbread for Ritz crackers.
- Jalapeño popper – Add diced jalapeños and cheddar.
- Bacon squash casserole – Top with crumbled bacon.
- Chicken squash casserole – Mix in shredded chicken.
- Sausage squash casserole – Brown sausage with the onions.
Endlessly adaptable, squash casserole is the perfect blank canvas for creativity. Make it your own with unique flavors!
How to Serve Squash Casserole
Paula Deen’s squash casserole truly goes with anything as a side dish. The vegetables complement roasted or grilled meat like chicken or steak. It also pairs well with pork chops, ham, or meatloaf. For holidays, it’s fantastic alongside the turkey, glazed ham, or roast beef as part of the spread. Bring it along to potlucks and cookouts. Most people will love this comforting casserole! It also makes a meal on its own. Add a salad, bread, and you have a complete dinner. Leftovers can even be eaten for breakfast the next day. However you choose to include it, Paula’s squash casserole is a crowd-pleasing recipe.
Storing and Freezing Squash Casserole
Cooked squash casseroles like this one will keep fresh in the refrigerator for 4 to 5 days. Store leftovers covered once cooled. Reheat individual portions in the microwave until hot. The casserole can also be frozen for longer term storage. Let it thaw overnight in the fridge before reheating. To freeze, first cool completely after baking. Transfer to freezer containers or bags, leaving 1 inch headspace. Freeze for up to 3 months. Thaw in the fridge before reheating to serve. With proper storage, you can enjoy Paula’s squash casserole for many meals.
Conclusion
Paula Deen’s squash casserole is the ultimate comfort food side dish. With fresh summer squash, savory onion, creamy egg custard, and a crispy Ritz cracker topping, it has everything you want. Make this easy recipe to enjoy buttery, cheesy veggie goodness all year round. Now that you know how to make it step-by-step, you can add this delicious classic to your repertoire. Impress family, friends, or a crowd at your next meal with Paula Deen’s famous squash casserole.