Description
Southern comfort shines in this Paula Deen squash casserole, combining garden-fresh yellow squash with creamy cheese and buttery cracker topping. Hearty side dishes like this bring family and friends together around warm, inviting meals.
Ingredients
Scale
- 6 medium yellow squash (thinly sliced)
- 1 large Vidalia onion (thinly sliced)
- 1 cup sharp cheddar cheese (shredded)
- ½ cup Parmesan cheese (grated)
- ½ cup sour cream
- 1 tbsp butter
- 1 tbsp vegetable oil
- 1 sleeve buttery crackers (crushed, medium to fine)
Instructions
- Vegetable Preparation: Sauté summer squash and onions in vegetable oil and butter over medium heat until tender and translucent, approximately 5-7 minutes.
- Cheese Fusion: Transfer sautéed vegetables to a mixing bowl and blend with Parmesan, cheddar cheese, and sour cream, ensuring even distribution of ingredients.
- Seasoning Enhancement: Incorporate kosher salt and black pepper, adjusting the flavor profile to personal taste preferences.
- Casserole Assembly: Spread the vegetable-cheese mixture uniformly in a greased 2-quart casserole dish, creating a smooth, even layer.
- Cracker Topping: Crush butter crackers into fine crumbs and generously sprinkle over the casserole surface, creating a crispy golden finish.
- Baking Process: Preheat oven to 350°F (177°C) and bake the casserole for 20-25 minutes until the top achieves a golden-brown color and cheese edges become bubbly.
Notes
- Optimize Vegetable Texture: Sauté squash and onions carefully to prevent mushiness, ensuring they remain tender-crisp for the best casserole consistency.
- Cheese Melting Tip: Use room temperature cheeses for smoother blending and more even distribution throughout the casserole.
- Cracker Topping Trick: Crush crackers just before adding to maintain maximum crunchiness and prevent soggy texture.
- Temperature Control: Watch the casserole closely during final baking to achieve perfect golden-brown top without burning the crackers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 290
- Sugar: 3g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg