Paula Deens Squash Casserole Recipe

Squash casserole is a southern staple and we all know that southern staples are Paula Deen's culinary wheelhouse, so who better to turn to when you need a go-to recipe for such a classic? Her Squash Casserole is everything you want it to be – full of tender squash flavor, but also delightfully creamy and cheesy with an irresistibly crispy cracker crumb topping. It's classically delicious and easy to make too!

Paula's casserole doesn't involve creating any kind of sauce, just a few ingredients and a few simple steps to bring it all together. You start by sautéing some yellow squash in olive oil for a good long while until it has broken down completely. Once it's tender and almost saucy on its own, you set it aside and work on sautéing some onions in the same pan.

Both of those get mixed with some sour cream and three kinds of cheese. (See? No sauce to build, but plenty creamy and cheesy.)

And then of course the pièce de résistance is the cracker crumb topping that blankets the whole dish. Paula doesn't alter those crumbs at all, no tossing them with melted butter or any such thing; they just get crumbled over the casserole and baked until they're golden brown.

It's the perfect combination of flavors and textures – comfortingly creamy and cheesy, soft and tender most of the way through but kicked up with a crunchy, buttery topping. It's not fancy, it's not particularly ground-breaking, it's just a simple and comforting classic done right.