Cracker Barrel-Style Squash Casserole
A creamy and cheesy squash casserole inspired by Cracker Barrel, this dish combines tender yellow squash, a rich cheese sauce, and a buttery Ritz cracker topping. Perfect as a side dish for family dinners or holiday meals, it’s comforting and easy to prepare.
Equipment
- Large pot (for boiling squash)
- Mixing bowls
- Baking dish (9x13 inch or similar size)
- Knife and cutting board (for chopping ingredients)
- Whisk or spatula
- Measuring cups and spoons
Ingredients
- For the Casserole:
- 4 cups sliced yellow squash about 1 lb
- 1/2 cup diced onion
- 2 tablespoons unsalted butter
- 2 large eggs beaten
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup crushed Ritz crackers or similar buttery crackers
- 1/4 cup melted butter for the topping
- Salt and pepper to taste
Instructions
- Cook the Squash :
- Bring a large pot of salted water to a boil. Add the sliced squash and diced onion. Cook for 8–10 minutes, or until the squash is tender but not mushy. Drain well and let cool slightly.
- Prepare the Filling :
- In a mixing bowl, combine the cooked squash and onion, beaten eggs, sour cream, shredded cheddar cheese, salt, and pepper. Mix until well combined.
- Assemble the Casserole :
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Spread the squash mixture evenly in the prepared baking dish.
- Make the Topping :
- In a small bowl, mix the crushed Ritz crackers with melted butter. Sprinkle the crumb mixture evenly over the top of the squash mixture.
- Bake :
- Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Serve :
- Let the casserole cool slightly before serving. Enjoy as a side dish with your favorite main course.
Notes
For extra flavor, add a pinch of garlic powder or a dash of hot sauce to the filling.
Substitute yellow squash with zucchini or a mix of both for variety.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Double the recipe if serving a larger crowd.
Substitute yellow squash with zucchini or a mix of both for variety.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Double the recipe if serving a larger crowd.