Pioneer Woman Squash Casserole Recipe
The Pioneer Woman Squash Casserole Recipe brings warmth and joy, especially when enjoyed with family. That’s why this dish is often present at Southern reunions and on long tables filled with food.
It remains famous for a good reason, the soft squash, creamy center, and crisp top work well together. Kids ask for seconds since the vegetables blend right in, which helps picky eaters.
I have leaned on this recipe many times when I needed something easy that still feels special. Once it goes in the oven, the rich smell brings everyone close to the table.
Squash casserole has endured for decades, and this version maintains that tradition. I like how it works during summer when squash feels fresh, yet it also feels right during cooler months.
What is the Pioneer Woman squash casserole recipe?
The Pioneer Woman squash casserole recipe is a baked squash dish built around yellow squash, onions, cheese, and a creamy base.
This casserole balances soft and crisp textures in one dish. It works as a side dish or a main plate on days when comfort food feels right. The casserole can be delivered through clear steps and common ingredients typically found in most U.S. kitchens.
It stays true to Southern roots while keeping the process simple and repeatable.
How is Pioneer Woman squash casserole different from traditional Southern squash casserole?
Many traditional Southern squash casseroles rely heavily on mayonnaise or canned soup for the creamy base. The Pioneer Woman’s squash casserole depends more heavily on sour cream, eggs, and real cheese.
The texture feels lighter yet still rich. Another change comes from the use of American cheese mixed with cheddar, which melts smoothly and adds a mild bite.
Bacon on top also sets this version apart, since older recipes often stop at cracker crumbs. The cooking method matters too. I cook the squash in batches to keep it from breaking down too much.
That extra care helps the casserole hold its shape after baking. The result feels more structured, less loose, and more balanced in flavor compared to many older versions.
Is this the original Pioneer Woman squash casserole or a tested home adaptation?
This version works best as a tested home adaptation inspired by the Pioneer Woman squash casserole style. I followed the core idea closely, using the same mix of squash, dairy, cheese, and crackers.
Small choices came from real kitchen use, such as adjusting the seasoning in stages and letting the mixture cool before adding eggs. Those steps help maintain the texture’s smoothness.
The heart of the recipe stays true to the original idea, but the method reflects how it performs during regular cooking at home. This approach focuses on steady results rather than strict copying.
The final dish matches the spirit, flavor, and comfort expected from the Pioneer Woman squash casserole recipe while fitting everyday cooking needs.
What ingredients are in the Pioneer Woman squash casserole?
4 pounds of sliced yellow squash provide a soft texture and mild flavor. You can also use zucchini for a similar result.
2 diced medium onions add sweetness when cooked. You can use sweet or white onions.
3 tablespoons of butter, divided, help cook the vegetables and add richness. You can use margarine instead.
2 teaspoons of salt enhance the natural flavor of the squash.
1½ teaspoons of black pepper add gentle heat without making the dish too spicy.
1½ cups of sour cream create a creamy base. You can use plain Greek yogurt for a similar texture.
8 ounces of chopped American cheese melt smoothly, keeping the filling creamy and smooth. Mild Colby cheese works too.
2 cups of shredded cheddar cheese add sharp flavor and a golden top. You can use Monterey Jack for a softer taste.
2 large beaten eggs help bind the mixture, allowing it to hold together while baking.
1½ sleeves of crushed buttery crackers add crunch and structure. Plain round crackers will also work.
6 slices of cooked and chopped bacon add salty flavor and crisp texture. You can use smoked turkey bacon for a lighter option.
Recommended Tools for This Recipe
- Large skillet – provides a wide cooking space
- Slotted spoon – helps drain excess liquid
- Mixing bowl – blends the ingredients
- 9×13 baking dish – holds the casserole
- Knife and cutting board – for preparation
How do you make Pioneer Woman squash casserole step by step?
To make Pioneer Woman squash casserole, follow these steps:
1. Sautéing the Onions
Melt some butter in a hot skillet. Add diced onions and cook until soft and translucent. Sprinkle a little salt on them, then take the onions out and set them aside.
2. Cooking the Squash
In the same pan, melt the remaining butter. Cook the squash in batches, seasoning each layer with salt and pepper. Stir often until the squash is tender but still holds its shape. Transfer each batch to a large bowl.
3. Mixing in the Crackers and Cheese
Crush the crackers and add them to the bowl with the squash. Stir in the cooked onions, chopped American cheese, and sour cream. Mix until everything is well combined.
4. Baking to Perfection
Let the mixture cool slightly, then add the beaten eggs and mix again. Spread the mixture into a buttered 9×13 dish. Top with shredded cheddar and chopped bacon. Bake until the top is golden and bubbly.
7 Common Mistakes to Avoid
- Don’t put too much squash in the pan. Squash releases water while cooking, so it’s best to cook in small batches and drain thoroughly.
- Don’t add eggs while the squash is hot. Let it cool first so the mixture blends smoothly without scrambling.
- Don’t season too early. Add seasoning in layers to build balanced flavor throughout the dish.
- Don’t bake for too long. Remove the casserole once the topping is golden brown to avoid dryness.
- Don’t rely on pre‑shredded cheese. Freshly shredded cheese melts better and gives richer flavor and texture.
- Don’t leave onions undercooked. Cook them until very soft to bring out their natural sweetness.
- Don’t spread the topping unevenly. Cover the dish completely for a consistent crunch in every bite.
What to Serve with Pioneer Woman Squash Casserole?
I usually serve this dish with cornbread for a classic combination. A spoonful of sour cream adds extra creaminess on the side.
You can sprinkle crushed Ritz crackers on top before baking. If you prefer bold flavors, consider adding extra cheese. Serving sausage on the side makes the meal more filling.
These choices complement the casserole’s creamy texture, creating a hearty meal.
Can you make Pioneer Woman squash casserole ahead of time?
I prepare the casserole a day early and keep it covered in the fridge before baking. Leftovers can be stored in an airtight container for 5 days.
Freezing also works when wrapped tightly and stored flat. To reheat without drying it out, I cover the dish with foil and warm it slowly in the oven.
This method keeps the center soft and prevents the top from burning. The texture stays close to freshly baked with gentle reheating.
FAQs
My squash casserole is watery. What do I do to fix it?
Allowing the squash to cool helps the steam escape. Balancing the dairy is essential, too. If you use too much sour cream without enough eggs, the texture will be loose. Proper draining and cooling usually solve most moisture problems.
Should you salt and drain squash before making squash casserole?
Salting squash early can reduce excess water, but I prefer to salt it while cooking for better flavor. Once the squash is tender, I let the extra liquid drip away, which helps keep the casserole firm and sliceable, preventing a watery center.
How do you prevent squash casserole from becoming too mushy?
To prevent squash casserole from becoming mushy, don’t overcook the squash; stop when it’s tender but retains its shape. Stir gently and add the eggs to add structure. Avoid covering the casserole while baking to maintain a proper texture.
What is the best squash for Pioneer Woman’s squash casserole?
Yellow squash is ideal for its mild flavor and soft texture. Fresh squash is best; zucchini works too, but it needs to be drained due to its high moisture content. Avoid older squash with large seeds.
What is the baking time and temperature for squash casserole?
Bake at 350°F for 40-45 minutes to set the center and achieve a golden top.
Can it be a main dish?
Yes, it works as a main dish due to the protein from eggs, cheese, and bacon. Pair it with bread or sausage for a more filling meal.
Pioneer Woman Squash Casserole Recipe
Pioneer Woman Squash Casserole Recipe made in about 95 minutes. A creamy Southern-style squash casserole with cheese, crackers, and bacon.
Ingredients
- 4 pounds yellow squash, sliced
- 2 medium onions, diced
- 3 tablespoons butter, divided
- 2 teaspoons salt, divided
- 1½ teaspoons black pepper
- 1½ cups sour cream
- 8 ounces American cheese, chopped
- 2 cups cheddar cheese, shredded
- 2 large eggs, beaten
- 1½ sleeves buttery crackers, crushed
- 6 slices bacon, cooked and chopped
Instructions
- Melt some butter in a hot skillet. Add diced onions and cook until soft and translucent. Sprinkle a little salt on them, then take the onions out and set them aside.
- In the same pan, melt the remaining butter. Cook the squash in batches, seasoning each layer with salt and pepper. Stir often until the squash is tender but still holds its shape. Transfer each batch to a large bowl.
- Crush the crackers and add them to the bowl with the squash. Stir in the cooked onions, chopped American cheese, and sour cream. Mix until everything is well combined.
- Let the mixture cool slightly, then add the beaten eggs and mix again. Spread the mixture into a buttered 9×13 dish. Top with shredded cheddar and chopped bacon. Bake until the top is golden and bubbly.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 420
The Pioneer Woman Squash Casserole Recipe is well-suited for holiday tables, such as Thanksgiving, and holds up well during real home testing.
This Healthy squash casserole, Southern Living Pioneer Woman style, kept its shape, flavor, and comfort during repeated bakes.
The balance of creamy filling and crisp topping makes it a reliable choice that stays true to Southern roots.
