Paula deen’s secret recipe for the ultimate yellow squash casserole: a southern delight!

Paula Deen’s yellow squash casserole recipe has become a beloved staple in Southern kitchens and beyond. This mouthwatering dish combines the sweet flavors of yellow squash, onions, and corn with a creamy sauce and a crispy topping, creating a symphony of textures and flavors. Whether you’re hosting a family gathering or simply craving a comforting meal, this casserole will surely satisfy.

Ingredients You’ll Need:

• 3 pounds yellow squash, sliced
• 1 large onion, chopped
• 1 (15-ounce) can cream-style corn
• 1 (10.75-ounce) can cream of celery soup
• 1/2 cup milk
• 1/4 cup chopped fresh parsley
• 1/2 cup grated sharp cheddar cheese
• 1/4 cup melted butter
• 1 cup crushed Ritz crackers
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Prepare the Squash: Slice the yellow squash into thin rounds. In a large bowl, combine the squash, onion, corn, celery soup, milk, parsley, cheddar cheese, salt, and pepper. Stir until well combined.
2. Create the Topping: In a separate bowl, combine the melted butter, Ritz crackers, and remaining salt and pepper. Mix until the ingredients form a coarse crumbly topping.
3. Assemble the Casserole: Pour the squash mixture into a greased 9×13-inch baking dish. Sprinkle the cracker topping evenly over the squash.
4. Bake: Preheat oven to 350°F (175°C). Bake the casserole for 45-50 minutes, or until the squash is tender and the topping is golden brown.
5. Serve: Let the casserole cool slightly before serving. Garnish with additional parsley, if desired.

Tips for Perfection:

• For a creamier casserole, use heavy cream instead of milk.
• Add a teaspoon of dried thyme or oregano to the squash mixture for extra flavor.
• If you don’t have Ritz crackers, you can use crushed saltine crackers or bread crumbs.
• For a crunchy topping, bake the casserole for an additional 10-15 minutes.
• Serve the casserole with a side of cornbread or mashed potatoes for a complete Southern meal.

Variations:

• Add Protein: Stir in cooked ground beef, sausage, or chicken to the squash mixture.
• Make it Spicy: Add a pinch of cayenne pepper or chopped jalapeños to the topping.
• Use Other Vegetables: Swap out the yellow squash for zucchini, butternut squash, or a combination of vegetables.
• Create a Low-Carb Version: Use cauliflower or zucchini noodles instead of squash and omit the cracker topping.

Paula Deen Yellow Squash Casserole: A Culinary Legacy

Paula Deen’s yellow squash casserole recipe has become a culinary legacy, passed down from generation to generation. Its comforting flavors, simple ingredients, and versatility have made it a beloved dish for countless families. Whether you’re a seasoned home cook or a novice in the kitchen, this casserole is sure to impress and delight your taste buds.

Delectable Delights: The Art of Southern Cooking

Southern cuisine is renowned for its rich flavors, hearty dishes, and warm hospitality. Paula Deen’s yellow squash casserole perfectly embodies the spirit of Southern cooking, showcasing the region’s love for fresh produce, creamy sauces, and crispy toppings. With each bite, you’ll experience the warmth and comfort that defines Southern cuisine.

Answers to Your Questions

Q: Can I make this casserole ahead of time?
A: Yes, you can assemble the casserole up to 24 hours ahead of time. Simply cover it and refrigerate. When ready to bake, bring it to room temperature for 30 minutes before baking as directed.
Q: How do I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Q: Can I freeze the casserole?
A: Yes, you can freeze the unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking as directed.