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Close-up of a creamy squash casserole on a light wood board, showcasing its texture.

Creamy Countryside Paula Deens Squash Casserole Recipe

A delicious and creamy squash casserole with cheesy goodness and a crunchy topping, perfect for family dinners or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium yellow squash, sliced about 4 cups
  • 1 medium zucchini, sliced about 2 cups
  • 1 small onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup breadcvanilla extractbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped optional

Method
 

  1. Wash and slice yellow squash and zucchini into uniform rounds; set aside.
  2. Heat olive oil, sauté diced onion until translucent, then add squash and seasonings; cook until tender.
  3. Mix sautéed vegetables with cheddar cheese and sour cream until coated.
  4. Pour mixture into greased baking dish, top with Parmesan and breadcvanilla extractbs mixture.
  5. Bake at 350°F (175°C) for 25-30 minutes until golden and bubbly. Cool slightly before serving.

Notes

For extra flavor, sprinkle with additional parsley before serving.