Description
A delicious and creamy squash casserole that combines fresh squash, cheese, and a crunchy topping, inspired by Paula Deen’s traditional recipe.
Ingredients
Scale
- 4 cups sliced yellow squash
- 1 cup chopped onion
- 1 cup grated cheddar cheese
- 1 cup crushed crackers (like Ritz)
- 1/2 cup milk
- 2 large eggs, beaten
- 1/4 cup butter, melted
- Salt and pepper to taste
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil and add the sliced squash and chopped onion. Cook until tender, about 5 minutes. Drain well.
- In a large mixing bowl, combine the cooked squash and onion with the grated cheddar cheese, crushed crackers, milk, beaten eggs, melted butter, garlic powder, onion powder, salt, and pepper.
- Mix until well combined.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and the casserole is set.
- Let cool for a few minutes before serving.
Notes
- For added flavor, consider mixing in cooked sausage or bacon.
- You can substitute yellow squash with zucchini if desired.
- Make it ahead of time and refrigerate before baking for a convenient side dish.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3
- Sodium: 300
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 6
- Cholesterol: 60
Keywords: Paula Deen squash casserole, southern squash casserole, cheesy squash casserole, easy squash recipe, baked squash casserole