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cracker barrel squash casserole recipe

Cracker Barrel Squash Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 medium yellow squash (about 2 lbs), sliced into 1/4-inch rounds
  • 1 medium yellow onion, diced
  • 2 tbsp unsalted butter
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 sleeve Ritz crackers (about 35 crackers), crushed
  • 2 tbsp unsalted butter, melted

Method
 

  1. 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.
  2. 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.
  3. Lightly grease an 8x8-inch baking dish and spread the filling in an even layer.
  4. Toss the 35 crushed Ritz crackers with the 2 tbsp melted butter and scatter evenly over the filling, pressing down lightly.
  5. 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.

Notes

This casserole is very forgiving, but draining the squash well is the one step worth taking seriously. Assembled without the cracker topping, it can sit covered in the fridge for up to 24 hours before baking, which makes it a great dish to prep the night before a holiday meal. Add the cracker topping right before it goes into the oven.