Picture a cheesy, golden casserole straight from Cracker Barrel’s kitchen—squash casserole time!
It’s all about the texture here, and to keep it just right, I sauté the squash before mixing it into the casserole so it doesn’t release too much liquid while baking.
A mix of cheese and buttery crackers on top gives it just the right amount of crunch to balance the soft filling.
I use a bit of sour cream to add a rich, tangy contrast that keeps the dish from tasting too heavy.
The best part is the crispy, golden topping—if you want extra crunch, broil it for a minute at the end!
How to Make Cracker Barrel Squash Casserole
Ingredients
- 2 lbs Yellow Squash (sliced)
- 1/2 cup Onion (chopped)
- 4 tbsp Butter
- 1 cup Cheddar Cheese (shredded)
- 1 cup Sour Cream
- 1 tsp Garlic Powder
- Salt and Pepper (to taste)
- 2 cups Ritz Crackers (crushed)
Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F (175°C).
Grease a baking dish lightly with butter.
Step 2:
In a pot, bring water to a boil and cook the sliced squash and chopped onions for about 5-7 minutes, until tender.
Drain and set aside.
Step 3:
Melt butter in a pan over medium heat.
Stir in the boiled squash and onions.
Add garlic powder, salt, and pepper, mixing well.
Step 4:
Mix in the shredded cheddar cheese and sour cream.
Stir until the cheese melts and everything is well combined.
Transfer this mixture to the greased baking dish.
Step 5:
Top with crushed Ritz crackers, spreading them evenly across the surface.
Bake in the oven for 25-30 minutes, or until the top is golden brown.
Serve hot.
Tips and Tricks for Making This Recipe
Choosing the Right Squash
Try to select fresh squash that’s firm and without soft spots.
This ensures the best flavor and texture in your casserole.
Onion Alternatives
If you’re not an onion fan, consider using leeks or even scallions for a milder flavor.
They add a nice twist without overwhelming the dish.
Adding More Crunch
If you love extra crunch, double the Ritz crackers on top.
You can also mix in some breadcrumbs with the crackers for extra texture.
Cheese Variations
Feel free to experiment with other cheeses.
Gouda or Monterey Jack can add a different but delicious flavor to the casserole.
Pre-cooking Tips
For a richer taste, try sautéing the squash and onions in butter before boiling.
It enhances the flavor beautifully.
What to Serve with Cracker Barrel Squash Casserole
Classic Green Beans
You might want to try serving some classic green beans!
Their crisp and fresh bite partners perfectly with the rich, cheesy goodness of the squash casserole.
Simply steam the green beans and toss them in a bit of butter, olive oil, and maybe a sprinkle of garlic salt.
Creamy Mac and Cheese
Adding creamy mac and cheese offers a comforting texture that blends seamlessly with the squash casserole.
This side dish creates a warm and inviting creaminess, making it a classic pairing that’s hard to resist!
Zesty Quinoa Salad
For a unique twist, consider trying a zesty quinoa salad!
This salad often includes cherry tomatoes, feta cheese, cucumber, and a splash of lemon juice.
It adds a fresh, tangy contrast to the rich flavors of the casserole.
Sweet Potato Fries
A sweet potato fries side dish could be a fun and unexpected treat!
These sweet and savory fries bring out the natural sweetness in the squash while offering a crispy texture.
It’s an appealing option that balances the creaminess of the casserole.
Roasted Brussels Sprouts
Roasted Brussels sprouts are another fantastic option.
Their slightly bitter taste with a hint of caramel flavor from roasting complements the richness of the casserole.
You can add a drizzle of balsamic glaze for an extra layer of flavor.
Variations and Substitutions
Cheese Options
If you’re looking to make this squash casserole extra cheesy, you can swap in Monterey Jack or Pepper Jack.
These cheeses will give your casserole a gooey twist that you’ll love!
Protein Additions
Consider adding crumbled bacon or diced ham to introduce a savory touch.
The extra protein makes this a more filling dish if you’re serving it as a main course.
Milk and Cream
You can substitute milk with heavy cream or half-and-half if you want a creamier consistency.
This little change will create a richer flavor without complicating the recipe!
How to Store Leftover Cracker Barrel Squash Casserole
Refrigeration Tips
Once you’ve enjoyed this dish, you might find yourself with leftovers!
Cover the remaining casserole tightly with plastic wrap or transfer it to an airtight container.
Store it in the refrigerator, where it should stay fresh for up to three days.
Freezing Instructions
If you want to save some for later, the freezer is your friend!
Before freezing, let the casserole cool completely to room temperature.
Wrap the dish tightly in aluminum foil or place it in a freezer-safe container.
For the best flavor and texture, I recommend consuming the frozen casserole within two months.
Thawing Advice
When you’re ready to enjoy the casserole again, slow and steady wins the race.
Move the container from the freezer to the refrigerator to thaw overnight.
Avoid rushing the thawing process to maintain the casserole’s quality and flavor.
Common Mistakes to Avoid
Not Draining the Squash Properly
You need to drain the squash thoroughly after cooking it or parboiling.
Excess moisture can leave you with a watery casserole.
Investing the time in this step gives you a better texture!
Overcooking the Squash
When you overcook the squash, it can turn mushy and doesn’t hold well in the casserole.
Keep an eye on your cooking time and aim for tender but still firm pieces.
Timing is essential!
Skipping the Cracker Topping
The cracker topping adds a wonderful texture contrast to the creamy squash beneath.
Be sure to sprinkle it generously over your casserole!
You’ll love the crunch it brings to each bite.
Cracker Barrel Squash Casserole Recipe
Ingredients
- 2 lbs Yellow Squash sliced
- 1/2 cup Onion chopped
- 4 tbsp Butter
- 1 cup Cheddar Cheese shredded
- 1 cup Sour Cream
- 1 tsp Garlic Powder
- Salt and Pepper to taste
- 2 cups Ritz Crackers crushed
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a baking dish lightly with butter.
- In a pot, bring water to a boil and cook the sliced squash and chopped onions for about 5-7 minutes, until tender.
- Drain and set aside.
- Melt butter in a pan over medium heat.
- Stir in the boiled squash and onions.
- Add garlic powder, salt, and pepper, mixing well.
- Mix in the shredded cheddar cheese and sour cream.
- Stir until the cheese melts and everything is well combined.
- Transfer this mixture to the greased baking dish.
- Top with crushed Ritz crackers, spreading them evenly across the surface.
- Bake in the oven for 25-30 minutes, or until the top is golden brown.
- Serve hot.