Why You’ll Love This Recipe
I love this recipe because it balances the natural sweetness of squash with the richness of sour cream, cheese, and butter. The cracker topping adds a crunchy layer that makes it feel indulgent yet homestyle. I also enjoy how easy it is to prepare with just a few steps, and it’s always a crowd-pleaser at family dinners, potlucks, or holiday tables.
Ingredients
4 1/2 lbs squash, cut into cubes
1 cup onion, chopped
1 1/2 cups cheddar cheese
10.5 oz sour cream
2 tbsp mayonnaise
1 egg, beaten
30 Ritz crackers, crushed
1/2 cup unsalted butter, melted
Salt to taste
Pepper to taste
(Note: All ingredient amounts are listed in the recipe card below.)
Directions
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I start by preheating the oven to 350°F and gathering all my ingredients.
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I cook the squash with the onion until tender, either by boiling or sautéing, and then drain any excess liquid.
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In a mixing bowl, I combine the cheddar cheese, sour cream, mayonnaise, and beaten egg, seasoning with salt and pepper.
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I pour the cheese mixture over the cooked squash and onion, mixing everything well before transferring it to a casserole dish.
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I bake the casserole for about 20 minutes, until it begins bubbling.
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While it bakes, I mix the crushed Ritz crackers with melted butter, then sprinkle the mixture evenly over the casserole.
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I return it to the oven for another 15 minutes, or until the top is golden brown.
Servings and Timing
This Cracker Barrel squash casserole serves about 8 to 10 people. It takes around 20 minutes to prep, 20 minutes to bake the filling, and an additional 15 minutes for the topping, so I usually plan for about 55 minutes total.
Variations
I like to switch up this casserole depending on what I have on hand. Sometimes I add a bit of garlic powder or paprika for extra flavor. If I want more richness, I sprinkle in some parmesan cheese. For a lighter version, I use reduced-fat sour cream and a mix of zucchini and squash. I’ve even swapped out Ritz crackers for panko breadcrumbs when I want a different crunch.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat, I prefer to use the oven at 350°F for about 15 minutes to keep the topping crispy. The microwave works in a pinch, but the crackers can lose their crunch. For longer storage, I freeze the casserole (without the cracker topping) and add the topping just before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, I often prepare it up to the point before adding the cracker topping, refrigerate it, then bake and top it when ready to serve.
Can I freeze squash casserole?
I can freeze it without the cracker topping. Once thawed, I add the topping and bake until heated through.
What kind of squash works best?
I usually use yellow squash, but zucchini also works well for this recipe.
Can I use pre-shredded cheese?
Yes, but I prefer shredding my own because it melts smoother without the added starches in bagged cheese.
Is it possible to make this casserole vegetarian?
It already is vegetarian-friendly since it uses no meat.
Can I replace Ritz crackers with something else?
Yes, I’ve tried panko breadcrumbs or even cornflakes, and both add a nice crunch.
How do I prevent the casserole from being watery?
I make sure to drain the squash thoroughly after cooking to avoid excess liquid.
Can I use Greek yogurt instead of sour cream?
Yes, I sometimes use plain Greek yogurt for a tangy and slightly lighter option.
How do I make it spicier?
I add a dash of cayenne pepper or chopped jalapeños to the cheese mixture for some heat.
What can I serve with squash casserole?
I love pairing it with garlic bread, roasted carrots, mashed potatoes, or a fresh salad.
Conclusion
This Cracker Barrel squash casserole is one of my favorite comfort dishes, combining tender squash, creamy cheese filling, and a crunchy cracker topping. I like how versatile it is, whether I serve it as a hearty side or let it shine as the main dish. It’s easy, delicious, and always brings warmth to the table.
