Cheddar Squash Casserole

I have the GREATEST neighbors!  I live in a town home and my neighbor beside me loves to grow vegetables.  Lucky me!  His wife called the other day and told me to come to the back porch… they had two big bags of squash for me… how cool is that?

Cheddar Squash Casserole

So you  know what I did.  I made my favorite recipe of cheesy cheddar squash casserole.  I use Paula Deen’s recipe of cheesy squash casserole and make minor changes to it.  It has always been my favorite!  I even ate the leftovers for breakfast the next morning.  That’s how good it is.

Squash for Cheddar Squash Casserole

I slice my squash thin and sauté in butter, along with some chopped Vidalia onions until they’re soft (about 10-12 minutes).  Drain off the juices in a colander and press with the back of a spatula or a big spoon.  You don’t want the casserole to be all watery, do you?  :-)  (Trust me, it’s happened).

Transfer the cooked squash and onions to a large bowl.  Add some shredded cheddar cheese, grated Parmesan cheese, sour cream, salt and pepper… then stir it all up with a big spoon.

Cheddar Squash Casserole

Transfer to a greased 2 quart casserole dish.

Cheddar Squash Casserole

Top with a sleeve of crumbled Ritz crackers and bake for 15-20 minutes, or until crackers are golden brown and the edges of the casserole are bubbly.  Your family will thank you!  :-)

5 from 1 reviews
Cheddar Squash Casserole
Prep time
Cook time
Total time
  • 2 tablespoons butter
  • Approximately 7½ cups thinly sliced summer squash (6-7 medium squash)
  • 2 cups chopped Vidalia onion
  • ½ cup grated Parmesan cheese
  • 1½ cups shredded sharp cheddar cheese
  • ½ cup sour cream
  • 1 sleeve round buttery crackers, crushed (Ritz)
  • Salt & pepper, to taste
  1. Preheat oven to 350 degrees F. Grease a 2 quart casserole dish.
  2. In a skillet over medium heat, melt butter. Saute onions & squash until tender, stirring frequently (about 10-12 minutes).
  3. Drain squash & onions in a colander. Press with a large spoon or back of spatula.
  4. Transfer squash & onions to a large bowl. Add cheeses, sour cream, salt & pepper. Stir well to combine.
  5. Place squash mixture into greased casserole dish. Top with crumbled buttery crackers.
  6. Bake (uncovered) for 15-20 minutes, or until crackers are golden brown & edges of casserole are bubbly.
Slightly adapted from Paula Deen


    • The Blond Cook says

      Hey Megan! Glad you like it. I’ve never tried to freeze it and don’t know; my thought are that it probably wouldn’t freeze well. If you try it, please let me know!

  1. ron says

    Drain off the juices in a colander & press with the back of a spatula or a big spoon. You don’t want the casserole to be all watery, do you? I think just add another sleeve of crumbled crackers to absorb this delicious juice

  2. Vickie says

    Just finished dinner with this “delicious ” casserole! I agree with you…. It will be my breakfast tomorrow!

  3. Stacy Myers says

    This is SO good! I was looking for one that didn’t call for mayo – because that’s how I have always made it. This one is way better than the mayo version. :-) I didn’t have any crackers because my 2 year old scarfed them all….so I used crushed croutons instead. Fabulous!

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