Paula Deen’s Squash Casserole Recipe

This Squash Casserole from Paula Deen is a delicious and cheesy side dish that’s sure to please everyone at the table. Packed with tender summer squash, savory Vidalia onions, and a creamy cheese mixture, this casserole is topped with crispy butter crackers for the perfect crunch. It’s the ultimate comfort food and a great way to use up fresh squash!

Ingredients:

• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 2 pounds summer squash (about 6 medium-sized), 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 (about 40 pieces) crushed butter crackers

Instructions:

1. Preheat the oven to 350°F and grease an 8×8-inch casserole dish with butter or baking spray.
2. In a large skillet, heat the vegetable oil over medium heat and melt the butter. Add the sliced squash and onions, cooking until softened (about 10 minutes).
3. Drain the mixture and transfer it to a large bowl. Stir in the Parmesan, cheddar, and sour cream, and season with salt and pepper.
4. Pour the mixture into the prepared casserole dish and top with the crushed butter crackers.
5. Bake for 20 minutes or until the cracker topping is golden brown. Let the casserole sit for 10 minutes before serving.

This cheesy, comforting side dish will have everyone coming back for seconds! Enjoy!