Cracker Barrel Squash Casserole Copycat Recipe
Cracker Barrel squash casserole is one of those side dishes that quietly steals the show at the table. This copycat version gets you that same creamy, cheesy filling with a golden cracker crust, made entirely at home with ingredients you likely already have.
It comes together in about 45 minutes and feeds a crowd, which makes it a solid choice for a weeknight dinner or a holiday spread.
Why I Love This Recipe
The filling is rich but not heavy. Yellow squash has a mild sweetness that plays well against sharp cheddar, and the sour cream keeps everything moist and custardy even after reheating.
The crushed Ritz topping adds a buttery, salty crunch that holds up in the oven without going soggy. That contrast between the soft filling and the crisp top is what keeps people going back for a second scoop.
Recipe Ingredients
- 4 medium yellow squash (about 2 lbs) – sliced into 1/4-inch rounds; yellow squash is sweeter and softer than zucchini, which is what you want here
- 1 medium yellow onion – diced; softens into the filling and adds savory depth
- 2 tbsp unsalted butter – used to sauté the vegetables; salted butter works but the dish can turn out quite salty
- 2 large eggs – binds the filling so it sets properly when baked
- 1/2 cup sour cream – full-fat gives the creamiest result; plain Greek yogurt works in a pinch
- 1 cup shredded sharp cheddar cheese – sharp cheddar gives the most flavor; mild cheddar is fine but noticeably blander
- 1/2 tsp garlic powder – background savory note
- 1/2 tsp onion powder – rounds out the onion flavor already in the dish
- 1/2 tsp salt – adjust to taste after mixing
- 1/4 tsp black pepper – freshly ground if you have it
- 1 sleeve Ritz crackers (about 35 crackers) – crushed for the topping; their buttery flavor is key here
- 2 tbsp unsalted butter, melted – tossed with the crushed crackers to help them brown
Variations / Substitutions
- Zucchini instead of yellow squash – Works well; the color will be greener and the flavor slightly less sweet, but the texture is almost identical.
- Greek yogurt instead of sour cream – The filling will be a little tangier and slightly less rich, but still very good.
- Pepper Jack instead of cheddar – Adds a mild heat that works nicely against the buttery topping.
- Crushed butter crackers swapped for panko – Toss 3/4 cup panko with the 2 tbsp melted butter; it browns faster so check it at the 20-minute mark.
- Dairy-free – Use a plant-based butter, a dairy-free sour cream, and a vegan shredded cheddar-style cheese; the texture will be a touch looser.
- Extra heat – Add 1/4 tsp cayenne to the filling for a noticeable kick without overwhelming the squash.
If you enjoy vegetable casseroles like this one, Cracker Barrel Corn Casserole is worth trying next.
How To Make Squash Casserole
Step 1: Sauté the Squash and Onion
Preheat your oven to 350°F (175°C), then melt the 2 tbsp unsalted butter in a large skillet over medium heat. Add the sliced yellow squash and diced onion, and cook for about 10 to 12 minutes, stirring occasionally, until the squash is tender and has released most of its water.
You want the squash fully soft here, not al dente. If you skip this step or rush it, that extra moisture goes straight into your casserole and you end up with a watery filling that never quite sets. Drain the cooked vegetables in a colander and press them gently with a spoon to get rid of as much liquid as possible.
Step 2: Mix the Filling
In a large bowl, whisk together the 2 large eggs and the 1/2 cup sour cream until smooth. Stir in the 1 cup shredded sharp cheddar, the 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add the drained squash and onion, and fold everything together until the vegetables are evenly coated.
The mixture will look thick and a little lumpy from the squash. That is exactly right. Taste it here before it goes into the oven and adjust the salt if you need to.
Step 3: Spread the Casserole into the Baking Dish
Lightly butter or spray an 8×8-inch baking dish, then pour in the filling and spread it into an even layer. It should fill the dish about two-thirds of the way up.
Step 4: Crush and Add the Cracker Topping
In a small bowl, combine the 35 crushed Ritz crackers with the 2 tbsp melted unsalted butter and toss until every crumb is coated. Scatter this mixture evenly over the top of the filling.
The layer should look generous but not so thick that it cannot brown through. Press it down very lightly with your hand so it stays put when it hits the oven.
Step 5: Bake and Serve the Casserole
Bake at 350°F (175°C) for 25 to 30 minutes, until the cracker topping is deep golden brown and the filling is bubbling slightly at the edges. Let it sit for 5 minutes out of the oven so the filling can firm up before you scoop it.
Serve it straight from the dish with a large spoon, and finish with a small pinch of fresh parsley or a few thin slices of green onion scattered over the top for color.
Recipe Tips
- Drain the squash thoroughly. Even after sautéing, yellow squash holds onto water. Pressing it in a colander for a minute before mixing saves you from a soupy casserole.
- Crush the crackers with some texture. You want a mix of fine crumbs and small pieces. If it all turns to dust, the topping will compact and lose its crunch. Crush them in the sleeve with your hands rather than a food processor.
- Shred your own cheese if you can. Pre-shredded cheese is coated in starch to prevent clumping, which makes it melt a little less smoothly into the filling.
- Make it ahead. Assemble the filling in the dish up to a day in advance and refrigerate it covered. Add the cracker topping just before it goes into the oven so it does not absorb moisture overnight.
Bake times by dish size (filling depth affects how long the center needs):
| Dish Size | Filling Depth | Bake Time at 350°F |
|---|---|---|
| 8×8 inch | ~2 inches | 25 to 30 mins |
| 9×13 inch | ~1 inch | 20 to 25 mins |
| 2-qt round dish | ~2.5 inches | 30 to 35 mins |
How To Store
- Refrigerate – Cover the baking dish tightly or transfer leftovers to an airtight container. It keeps well for up to 4 days.
- Reheating – Reheat individual portions in the microwave for 1 to 2 minutes, or cover the whole dish with foil and warm it in a 325°F (165°C) oven for about 15 minutes. The cracker topping softens a bit when stored, but a few minutes uncovered at the end of oven reheating brings back some of the crunch.
What To Serve With Squash Casserole
This casserole is a natural alongside roast chicken or pulled pork, where its mild creaminess balances the stronger savory flavors of the meat without competing. A crisp green salad with a sharp vinaigrette works well next to it too, since the acidity cuts through the richness of the cheese and sour cream. For a full Southern-style spread, serve it next to collard greens or green beans cooked with a little bacon fat, where the bitter greens give contrast to the casserole’s soft, buttery filling.
Frequently Asked Questions
Can I use frozen yellow squash?
Yes, but thaw it completely and squeeze out as much water as possible before sautéing, or the filling will be too wet to set.
Can I double the recipe for a larger crowd?
Use a 9×13-inch baking dish and follow the 20 to 25-minute bake time from the table in Recipe Tips. The filling and topping quantities simply double across the board.
Is this recipe gluten-free?
Not as written, since Ritz crackers contain wheat. Swap them for your favorite gluten-free buttery cracker, crushed the same way, and it works fine.
Can I add a protein to make it a main dish?
Stir in 1 cup of diced cooked chicken or crumbled cooked sausage with the filling before baking. The bake time stays the same.
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Cracker Barrel Squash Casserole Recipe
Ingredients
Method
- Preheat the oven to 350°F (175°C). Melt 2 tbsp butter in a large skillet over medium heat, add the sliced squash and diced onion, and sauté for 10 to 12 minutes until fully tender. Drain in a colander and press out excess liquid.
- Whisk together the 2 eggs and 1/2 cup sour cream in a large bowl. Stir in 1 cup cheddar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in the drained squash and onion.
- Lightly grease an 8×8-inch baking dish and spread the filling in an even layer.
- Toss the 35 crushed Ritz crackers with the 2 tbsp melted butter and scatter evenly over the filling, pressing down lightly.
- Bake at 350°F (175°C) for 25 to 30 minutes until the topping is deep golden brown and the edges are bubbling. Rest for 5 minutes, then serve straight from the dish with fresh parsley or green onion on top.
