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Paula Deen's Squash Casserole

***In my opinion, side dishes don't get much better or certainly...comforting!...than a cheesy casserole. This recipe has comfort food written all over it...After all, what Paula Deen recipe doesn't? Plus, this dish is super easy!

Squash is one of Brad's favorite veggies, and we recently came across some beautiful, fresh squash at a local store. I couldn't help but grab some up! I found this recipe by Paula online, and I knew it sounded fabulous. I didn't have the exact ingredients on-hand, but I made some substitutes that ended up being perfect (my changes are in orange below). For example, instead of sour cream, I used mayonnaise...Plus, I changed the amounts and varieties of cheeses just a little bit. One of my favorite cheeses recently is a scrumptious Gruyere...I have yet to taste something with Gruyere in it that I didn't love. It added a wonderful taste to this casserole and a divine depth of flavor.

This recipe is sure to remind you of your Grandmother's cooking...it's THAT good! This is also a recipe that you'll go back to time and time again...I can definitely see it making a beautiful addition to your Thanksgiving spread this year.

Bon Appetit!!

Ingredients: 
6 cups large diced yellow squash and zucchini  (I did not have zucchini on hand)
Vegetable oil 
1 large onion, chopped 
4 Tbsp butter 
1/2 cup sour cream (I used mayonnaise instead) 
1 tsp House seasoning, recipe follows
1 cup grated Gruyere cheese 
1/4 cup grated cheddar cheese
1/4 cup grated mozzarella cheese 
1 cup crushed Ritz crackers (I had to use bread crumbs)

Directions: 
Preheat oven to 350 degrees F.

Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. 

Line a colander with a clean paper towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside. 

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. 

Pour mixture into a buttered casserole dish and top with cracker crumbs. 

Bake for 25 to 30 minutes. 

House Seasoning: 
1 cup salt 
1/4 cup black pepper 
1/4 cup garlic powder 

Mix ingredients together and store in an airtight container for up to 6 months. 

Yield: 1 1/2 cups

Labels:

Comments

Half Baked said…
Mmmmm that's my kinda casserole!
November 10, 2009 at 3:45 PM
Christy said…
Goodness that looks delicious!! (said with my best Paula Deen imitation!) :-)
November 10, 2009 at 7:54 PM
Carrie @ Cottage Cozy said…
You can never miss with cheese...lol
November 11, 2009 at 2:24 AM
Maryanna said…
I've had this before, and it is soooo good. It reminds me of lunches and dinners at my grandmother's house.
November 11, 2009 at 10:56 PM
test it comm said…
This sounds nice and sweet and creamy and so good!
November 14, 2009 at 12:45 PM
Ciber said…
I've been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit

Cheers,
Melissa

melissa@foodista.com
Editor and Community Developer
Foodista.com -- The Cooking Encyclopedia Everyone Can Edit
December 22, 2009 at 6:22 PM
Anonymous said…
This looks delish and want to make for Thanksgiving but it doesn't say how many servings?
November 13, 2013 at 2:35 PM
Colleen Sutherlin said…
I just made this with fresh squash from our garden and my husband and I love it
July 28, 2016 at 7:53 PM
Anonymous said…
I made this delicious casserole today. I used the cooking method from this recipe and the ingredients from Paula Deen's original recipe. I liked the idea of sauteing the squash not stewing it since I prefer my food with a little bit of crunchy edges on it. I also had a ½ can of organic corn in my refrigerator so I added that and sauteed it with my onions.
Since I am growing my own zucchini this year I will be making this quite a bit.
Thanks for sharing this recipe and for the options that you had in it that you used.
July 12, 2017 at 1:23 PM
Marcy Thomas said…
Oh my goodness! I made this last night with the Gruyere cheese AND a little mozarella. I also didn't cook the squash until it was broken down. It was still somewhat chunky. Everyone LOVED it! We all decided your recipe is from now on our favorite squash casserole! Thank you!!
August 4, 2017 at 5:00 AM
Kathryn said…
I just finished making this for dinner with all my garden Squash, it tastes even better than it looks!! OMG best squash dish I have ever made!!!!
August 16, 2017 at 5:28 PM
Lizspiz said…
Is this a mixture of yellow squash and zucchini squash or just yellow? Picture looks like yellow only.
July 5, 2018 at 9:33 PM
Unknown said…
Do you peel the squash?
July 28, 2018 at 5:05 PM
Anonymous said…
You can be sure if it’s Paula Deen’s Recipe, it is a heart stopper,! It may be comfort food but sooner or later all that good stuff will get you. And I don’t mean in a good comfortable way.
August 12, 2018 at 4:19 PM
Anonymous said…
This looks great. But the yellow text against this color background almost blinded me
November 21, 2018 at 10:28 PM
Nancy Snider said…
Best squash casserole I've ever eaten!
July 17, 2021 at 9:49 AM
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