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Pimiento Cheese Squash Casserole

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 20 minutes

Cook time: 40 minutes

Servings: 8 to 10


  • 10 cups sliced yellow squash (about 3 pounds)
  • 1 cup chopped yellow onion
  • 1¾ teaspoons Kosher salt, divided
  • ⅔ cup sour cream
  • ⅔ cup mayonnaise
  • 1 large egg
  • ¼ teaspoon ground black pepper
  • 2 cups shredded sharp cheddar cheese
  • 1 (7-ounce) jar diced pimientos, drained
  • ⅓ cup crushed round buttery crackers


Preheat oven to 350˚F. Spray a 2½-quart ovenproof dish with cooking spray.

In a large Dutch oven, bring squash, onion, 1 teaspoon salt, and water to cover to a boil over medium-high heat. Reduce heat to medium-low; simmer until vegetables are almost tender, about 7 minutes. Drain well.

In a large bowl, whisk together sour cream, mayonnaise, egg, black pepper, and remaining ¾ teaspoon salt. Stir in squash mixture, 1½ cups cheese, and pimientos. Pour into prepared pan. Top with remaining 1 cup cheese and crushed crackers.

Bake until hot and bubbly and cheese is melted, about 25 minutes. Let stand for 10 minutes before serving.

Cook’s Note: Be careful not to boil the squash for too long—you want it to hold its shape when you fold in the pimientos and cheese.