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This recipe for Paula Deen’s Squash Casserole is a true Southern staple, offering a creamy, savory, and oh-so-satisfying dish perfect for weeknight dinners or potlucks. Packed with yellow squash, cheese, and a touch of sweetness, it’s a guaranteed crowd-pleaser.


Paula Deen Squash Casserole Recipe
Paula Deen Squash Casserole Recipe

4 medium yellow squash, washed and grated (about 8 cups)

  • 1 medium onion, chopped
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 (10.75 oz) can condensed cream of celery soup
  • 1 (10.75 oz) can condensed cream of chicken soup
  • 1 cup grated cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped pecans
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley

  • Directions:

    1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
    2. In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until softened and translucent, about 5 minutes.
    3. Stir in the grated squash and cook for an additional 5-7 minutes, or until the squash has softened and released some of its moisture.
    4. In a separate bowl, whisk together the cream of celery soup, cream of chicken soup, cheddar cheese, Parmesan cheese, pecans, thyme, salt, and pepper.
    5. Add the cooked squash and onion mixture to the soup mixture and stir well to combine.
    6. Pour the casserole mixture into the prepared baking dish.
    7. Bake for 30-35 minutes, or until the casserole is bubbly around the edges and the top is golden brown.
    8. Remove from the oven and let cool slightly before serving. Garnish with fresh parsley for a pop of color!

    Nutrition Facts:

    (Please note that this is an approximate nutritional breakdown and can vary depending on the specific ingredients used.)

    Serving size: 1/8 of casserole

  • Calories: 320
  • Fat: 18g
  • Saturated Fat: 9g
  • Cholesterol: 70mg
  • Sodium: 550mg
  • Carbohydrates: 25g
  • Sugar: 8g
  • Protein: 12g

  • Conclusion:

    This Paula Deen Squash Casserole is a delicious and easy way to incorporate more vegetables into your diet. It’s perfect for busy weeknights when you need a comforting and satisfying meal. Plus, leftovers reheat beautifully, making it ideal for meal prepping.

    Here are some FAQs about Paula Deen’s Squash Casserole:

    1. Can I substitute another type of squash?

    Absolutely! You can use zucchini, butternut squash, or even a combination of different squash varieties for a variety of flavors and textures.

    2. Can I make this casserole vegetarian?

    Yes, simply omit the chopped pecans for a vegetarian-friendly version.

    3. What can I serve with this casserole?

    This casserole pairs well with a variety of side dishes, such as mashed potatoes, roasted vegetables, or a simple green salad.

    4. Can I freeze this casserole?

    Yes, this casserole freezes well. Once it has cooled completely, wrap it tightly in plastic wrap and aluminum foil and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

    5. How can I make this casserole ahead of time?