Cracker Barrel Squash Casserole Recipe
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!
Servings: 6
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.