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Squash Casserole

Course: Vegetable Casserole
Servings: 6 servings
Author: Paula Deen (Shared on Between Naps on the Porch)


  • 7 cups large diced yellow squash and zucchini
  • Vegetable Oil
  • 1 large onion chopped
  • 4 tablespoons butter
  • 1/2 cup sour cream
  • 1 teaspoon house seasoning recipe below
  • 1 cup grated cheddar cheese
  • 1 cup crushed butter crackers I used Ritz


  • Preheat over to 350 degrees fahrenheit
  • Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15-20 minutes.
  • Line a colander with a clean tea 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 around 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 25-30 minutes.


The original recipe called for 6 cups of diced yellow squash and zucchini. The recipe didn't say if that was raw or cooked, but after mixing all the ingredients together, the mixture looked like it needed a bit more squash. So I cooked and added in 1 more cup and changed the recipe to 7 cups of squash.
The recipe indicates you should saute the onion in butter. I noticed another recipe that I've used for many years calls for adding softened butter to the recipe, so I am guessing that the 4 tbsp of butter in this recipe isn't used just for sautéing the onion, but actually goes into the recipe. That's the way I made it.