Cracker Barrel Squash Casserole recipe

Cook the Squash and Onion

• Place a large skillet on the stove and heat it over medium heat.
• Add 1 tablespoon butter to the skillet and let it melt completely.
• Add the finely diced sweet onion to the melted butter.
• Cook the onion for 2–3 minutes, stirring occasionally, until it starts to soften. It does not need to turn brown.
• Add the sliced yellow squash to the skillet.
• Sprinkle ¼ teaspoon of the salt over the squash.
• Stir gently so the squash, onion, butter, and salt are evenly combined.
• Cook for 5–7 minutes, stirring gently every so often.

The squash should be tender but not mushy. It will cook more in the oven, so don’t worry if it isn’t completely soft yet.

Tip: If the squash starts sticking to the skillet, lower the heat slightly and give it a gentle stir.

2. Drain the Squash Really Well

• Place a colander over the sink and carefully pour the cooked squash and onion into it.
• Let them sit for 5 minutes so the excess water can drain away.
• For an even better result, gently press the squash with the back of a spoon to help release more liquid.

Don’t skip this step. Yellow squash naturally contains a lot of water, and that extra moisture can make your finished casserole watery.

Make the Creamy Three-Cheese Filling

• While the squash is draining, grab a large mixing bowl.
• Add the sour cream, mayonnaise, 1 large egg, remaining ¼ teaspoon salt, and ¼ teaspoon black pepper.
• Next, add the shredded cheddar, Monterey Jack, and Parmesan cheese. Stir gently until all three cheeses are mixed evenly into the creamy mixture.
• Use a wooden spoon or silicone spatula to gently stir until the cheeses are evenly distributed throughout the creamy mixture.

The mixture will be thick, but that’s exactly what you want. It will coat the squash and become creamy as it bakes.

Combine the Squash and Cheese Mixture

Now it’s time to bring everything together.

• Add the well-drained squash and onion to the bowl with the cheese mixture.
• Use a wooden spoon or silicone spatula to gently fold the squash into the creamy filling.
• Continue folding until the squash and onion are evenly coated.

Make the Buttery Cracker Topping

The cracker topping gives the casserole a crisp, buttery finish.

1. Add 1 cup crushed buttery round crackers to a small bowl.
2. Pour 3 tablespoons melted butter over the cracker crumbs.
3. Stir with a fork or spoon until the crumbs are evenly coated with butter.

The crumbs should look lightly moistened rather than soaked. Set the topping aside while you prepare the baking dish.

Put the Casserole Together

• Lightly grease an 8×8-inch or 2-quart baking dish.
• Spoon the squash mixture into the dish and spread it into an even layer with the back of a spoon or spatula.
• Sprinkle the buttery cracker crumbs evenly over the entire surface. Try to cover the casserole from edge to edge so you get some crispy topping in every serving.

Bake Until Hot and Golden

1. Place the uncovered baking dish in the 350°F (175°C) oven.
2. Bake for 30–35 minutes.
3. Start checking the casserole around the 30-minute mark.

The casserole is ready when the filling is hot and bubbling around the edges and the cracker topping is golden brown and crisp.

If the topping still looks pale after 35 minutes, continue baking for another 3–5 minutes. Keep a close eye on it during this time because the cracker crumbs can go from golden to too dark fairly quickly.

Let It Rest Before Serving

• Take the casserole out of the oven and resist the urge to dig in right away!
• Let it rest for 5–10 minutes before serving. This gives the creamy filling a chance to settle, making it easier to scoop and helping the casserole hold together on the plate.
• Then grab a spoon and serve it warm while that buttery topping is still nice and crisp.