Squash Casserole Paula Deen

So, you’re looking for that buttery, cheesy, soul-satisfying side dish that practically screams “Southern comfort food” but also doesn’t demand you spend all day in the kitchen? And bonus points if it comes with a nod to the queen of butter herself, Paula Deen? You, my friend, are in the right place. We’re talking Squash Casserole, and yes, it involves a generous amount of the good stuff.

Why This Recipe is Awesome

Let’s be real, sometimes you just want food that hugs you from the inside out, without making you feel like you need a culinary degree to whip it up. This squash casserole? It’s the MVP of easy comfort. It’s practically **idiot-proof**, I swear, even I didn’t mess it up! It combines humble yellow squash with a symphony of butter (naturally!), cheese, and crunchy cracker crumbs, creating a dish that’s both elegant enough for guests and comforting enough for a Tuesday night on the couch.

Plus, it’s a sneaky way to get some veggies into your diet, even if they are swimming in glorious butter and cheese. Think of it as balanced, in the most delicious way possible. 😜

Ingredients You’ll Need

Gather ’round, butter lovers! Here’s what you’ll need to conjure up this masterpiece:

• 2-3 lbs Yellow Squash: About 6-8 medium-sized ones. The star of our show, ready for its cheesy makeover.
• 1/2 cup (1 stick) Unsalted Butter: Don’t even think about skimping here. This is Paula Deen territory, folks. We embrace the butter.
• 1/2 cup Chopped Yellow Onion: Adds a little zing and depth.
• 2 Large Eggs: The unsung heroes binding everything together.
• 1 cup Shredded Sharp Cheddar Cheese: Or mild, or a blend, whatever tickles your fancy. More cheese = more joy, IMO.
• 1/2 cup Mayonnaise: Trust me on this one. It adds an incredible creaminess.
• 1/2 tsp Salt: To bring out all those lovely flavors.
• 1/4 tsp Black Pepper: A dash for a little kick.
• 1 sleeve (about 100g) Ritz Crackers: Crushed. Yes, Ritz. They just hit different.
• 2 tbsp Melted Butter (for topping): Because… why not?

Step-by-Step Instructions

1. Prep the Squash: Wash your squash, trim the ends, and slice them into nice, even rounds, about 1/4 inch thick. Don’t go too thin or they’ll turn to mush too fast!
2. Cook It Up: Place the sliced squash in a large pot with just enough water to cover them. Bring to a boil and cook until they’re tender-crisp, about 8-10 minutes. You want them soft enough to mash, but not waterlogged. Drain them REALLY well. This is crucial for a non-soggy casserole!
3. Sauté the Onion: While the squash is doing its thing, melt 1/2 cup butter in a skillet over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Remove from heat.
4. Mash It Real Good: Once the squash is drained, transfer it to a large mixing bowl. Use a potato masher or a fork to mash it up. Leave a few small chunks for texture – we’re not making baby food here.
5. Mix the Magic: To the mashed squash, add the sautéed onion (butter and all!), eggs, shredded cheddar, mayonnaise, salt, and pepper. Stir everything together until it’s well combined and wonderfully creamy.
6. Into the Dish: Pour the squash mixture into a greased 9×13 inch baking dish. Spread it out evenly.
7. Cracker Topping Time: Crush your Ritz crackers (a zip-top bag and a rolling pin work wonders here!). In a small bowl, mix the crushed crackers with the 2 tablespoons of melted butter. Sprinkle this buttery crumb mixture generously over the top of the squash.
8. Bake to Perfection: Pop the casserole into a preheated oven at 350°F (175°C) for 30-35 minutes, or until it’s golden brown and bubbly around the edges. That beautiful top should be nice and toasty!
9. Serve It Up: Let it cool for a few minutes before serving. It’s hard, I know, but trust the process!

Common Mistakes to Avoid

• Not Draining the Squash Properly: Seriously, I cannot stress this enough. If your squash is watery, your casserole will be sad and soupy. Squeeze out that excess water like it owes you money!
• Skimping on the Butter (or Cheese): This isn’t the recipe for a diet. This is comfort food. Embrace the richness, or you’ll miss out on the full, glorious experience.
• Overcooking the Squash Before Mashing: You want tender, not disintegrating goo. Keep an eye on it while boiling.
• Forgetting to Preheat the Oven: Rookie mistake! A properly preheated oven ensures even cooking and that gorgeous golden crust. Don’t be that person.
• Using Low-Fat Anything: Just… don’t. For this recipe, full-fat is your friend.

Alternatives & Substitutions

Feeling a little adventurous, or just missing an ingredient? No worries, we can totally tweak this!

• Squash Swap: If yellow squash isn’t available, zucchini can work in a pinch, though it might be slightly less sweet. Just be extra diligent about draining!
• Cheese Choices: While sharp cheddar is classic, feel free to experiment with Monterey Jack, Colby, or even a smoked Gouda for a fancy twist. Just stick to good melting cheeses.
• Cracker Creativity: No Ritz? Saltines or even panko breadcrumbs mixed with butter will give you a nice crunchy topping. It won’t be *exactly* the same, but it’ll still be delish!
• Add-ins: Want more flavor? A pinch of garlic powder with the onions, a dash of hot sauce for a subtle kick, or even some chopped pimentos for color and tang are all great additions.
• Spice it Up: A tiny pinch of nutmeg or a whisper of smoked paprika can add unexpected depth.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (mostly) witty answers!

Can I use frozen squash?

Well, technically yes, but you’ll need to thaw it completely and then **drain it even more rigorously** than fresh squash. Frozen squash tends to hold a lot more water, which, as we’ve established, is the enemy of a perfect casserole.

Is it okay to make this ahead of time?

Absolutely! You can assemble the casserole (without the cracker topping) a day in advance, cover it, and refrigerate. Add the cracker topping right before baking. You might need to add an extra 5-10 minutes to the baking time if it’s going in cold.

What kind of cheese is best?

Sharp cheddar is the traditional choice and really shines here. But honestly, any good melting cheese you love will work. Monterey Jack or a Colby-Jack blend are also fantastic.

Can I use margarine instead of butter?

Why hurt your soul like that? 😉 In a pinch, sure, but for the authentic, rich, Paula Deen-approved flavor, butter is truly non-negotiable. It makes a difference, trust me.

How do I know when it’s perfectly baked?

You’re looking for that beautiful golden-brown, slightly crispy topping and visible bubbling around the edges of the casserole. A heavenly aroma wafting from your oven is also a good sign!

Is this… healthy?

Bless your heart. This is comfort food. It’s soul-healthy. It’s “make you feel good inside” healthy. It’s probably not “eat every day if you want to fit into your skinny jeans” healthy. Enjoy it in moderation, or don’t, I’m not your mom. 😉

Final Thoughts

There you have it, folks! A squash casserole that’s packed with flavor, ridiculously easy to make, and guaranteed to earn you some serious brownie points (or casserole points, as it were). It’s the kind of dish that disappears quickly at potlucks and holiday dinners, so don’t be surprised if you’re asked for the recipe. Now go forth, preheat that oven, and make some magic happen. You’ve earned it!