This Cracker Barrel Squash Casserole Recipe combines tender squash, cheddar cheese, sour cream, and a buttery Ritz cracker topping for the ultimate Southern comfort dish.
I’ve got this vivid memory tucked away from when I was about eight years old—standing in my grandma’s kitchen, the smell of sautéed onions and something cheesy floating through the air. She had this big, worn-out casserole dish she always used. It was like the MVP of family dinners, and her squash casserole was legendary.
Fast forward a few years (okay, a lot of years), and I’m sitting at Cracker Barrel, staring down a plate with what looks eerily similar to Grandma’s casserole. One bite in, and boom—total time warp. The creamy squash, the buttery Ritz cracker topping… it was like coming home. Naturally, I had to recreate it.
This Cracker Barrel Squash Casserole Recipe is my love letter to both Grandma’s cooking and those cozy, kitschy Cracker Barrel vibes. It’s got all the creamy, cheesy goodness you expect, with that perfect golden crunch on top. And the best part? It’s super simple to make.
Why You’ll Love This Cracker Barrel Squash Casserole Recipe?
Let me guess—you’ve tried squash before and thought, “meh.” This casserole is here to change your mind. It’s that side dish that sneaks onto your plate, and before you know it, you’re going back for seconds. Here’s what makes it so irresistible:
- Rich and Creamy: Between the sour cream, mayo, and cheddar cheese, every bite is pure comfort.
- Crispy, Buttery Topping: Ritz crackers baked in butter? That’s the crunch dreams are made of.
- Veggie Disguised as Comfort Food: Even the pickiest eaters (looking at you, kids) forget they’re eating squash.
- Crowd-Pleaser: Family dinners, holidays, potlucks—it always disappears fast.
- Simple Ingredients, Big Flavor: You probably have half the stuff in your pantry already.
Trust me, even if you’re not a “squash person,” this casserole will win you over.
Ingredient Notes:
You don’t need anything fancy here. It’s all about simple ingredients working together to create magic.
- Squash (4½ lbs, cubed): Yellow squash is sweet, mild, and tender—perfect for this casserole.
- Onion (1 cup, chopped): Adds a savory depth that cuts through all that creaminess.
- Cheddar Cheese (1½ cups, shredded): Sharp cheddar is the way to go—it packs flavor without overpowering.
- Sour Cream (10.5 oz): Creamy with a subtle tang that balances out the rich cheese.
- Mayonnaise (2 tbsp): Sounds weird, but it adds a silky texture and depth.
- Egg (1, beaten): Helps bind everything together for that perfect sliceable texture.
- Ritz Crackers (30, crushed): The ultimate topping—crunchy, buttery, and golden when baked.
- Unsalted Butter (½ cup, melted): Because everything’s better with butter.
- Salt & Pepper (to taste): Don’t skimp—seasoning brings it all together.
Pro Tip: Feeling spicy? Add a pinch of cayenne pepper to the cracker topping for a subtle kick.
How To Make Cracker Barrel Squash Casserole?
This recipe is simple, but there are a few little tips that make it perfect.
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish. It’s the kind of step you might want to skip but don’t—you want that golden crust, not stuck-on cheese.
Step 2: Cook the Squash & Onions
In a large skillet or saucepan, toss in your cubed squash and chopped onions. You can boil them, but if you sauté them in a little butter? Chef’s kiss. Cook until the squash is fork-tender (about 10-12 minutes).
Key Step: Once cooked, drain them really well. Squash is sneaky—it holds water like a sponge. Extra moisture = soggy casserole, and we’re not here for that.
Step 3: Make the Creamy Filling
In a big ol’ bowl, mix together the shredded cheddar, sour cream, mayonnaise, and beaten egg. Add in salt and pepper to taste. This is the gooey, cheesy heart of the casserole.
Want To Save This Recipe?
Step 4: Combine & Assemble
Add the drained squash and onions into the cheesy mixture and stir gently until everything is coated. Pour it into your greased casserole dish.
Step 5: Bake It, Then Top It
Pop the casserole into the oven and bake for 20 minutes—just enough for it to get hot and bubbly. While that’s happening, mix your crushed Ritz crackers with the melted butter.
After the initial bake, sprinkle the buttery crackers on top and bake for another 15 minutes. When the top’s golden brown and smells like heaven, you’re done.
Step 6: Cool, Serve, and Devour
Let it cool for 5-10 minutes—this helps it set and makes scooping easier (plus, no burnt tongues). Then dig in and prepare for compliments.
Storage Options:
Good news—this casserole reheats like a dream. Here’s how to store it:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap cooled casserole tightly in foil and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: For best results, reheat in the oven at 350°F until warmed through (about 20 minutes). The microwave works, but the cracker topping won’t stay crispy.
Variations and Substitutions:
One of the best things about this dish? It’s super versatile. Here’s how you can switch things up:
- Make it extra cheesy: Swap in Monterey Jack or Pepper Jack for a gooey twist.
- Add protein: Crumbled bacon, diced ham, or even shredded chicken make this a one-dish meal.
- Spice it up: A little cayenne or diced jalapeños in the mix for a subtle kick.
- Gluten-Free Swap: Use gluten-free crackers for the topping—easy peasy.
- Zucchini-Friendly: Got more zucchini than squash? No problem—it works just as well.
What to Serve with Cracker Barrel Squash Casserole?
This casserole is the ultimate side dish, but it also plays well with others. Here’s what I love serving it with:
- Fried Chicken: Because Southern comfort food demands it.
- Green Beans or Collard Greens: For a fresh, veggie-forward contrast.
- Cornbread: So you can mop up every last cheesy bite.
- Mashed Potatoes: Because carbs-on-carbs is never a bad thing.
- Sweet Tea or Lemonade: The ultimate Southern table drink.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Assemble the casserole (skip the cracker topping for now) and refrigerate for up to 24 hours. When you’re ready to bake, add the buttery Ritz topping and pop it in the oven.
My casserole turned out watery. What happened?
Ah, the classic squash problem. It’s all about the draining—after cooking the squash, drain it well and even pat it dry with paper towels to remove excess moisture.
Can I use a different type of cheese?
Totally. While sharp cheddar is the classic choice, mozzarella, Monterey Jack, or even pepper jack work great for different flavor vibes.
There you have it—my version of the Cracker Barrel Squash Casserole Recipe. It’s creamy, cheesy, crunchy-topped perfection that works for family dinners, potlucks, or when you just need some good ol’ comfort food.
If you make it, let me know! I’m always curious—do you add bacon? More cheese? Hot sauce? Drop your tweaks in the comments—I’d love to hear them!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cracker Barrel Squash Casserole Recipe
Ingredients
- 4½ lbs yellow squash cut into cubes
- 1 cup onion finely chopped
- 1½ cups sharp cheddar cheese shredded
- 10.5 oz sour cream
- 2 tbsp mayonnaise
- 1 large egg beaten
- 30 Ritz crackers crushed
- ½ cup unsalted butter melted
- Salt to taste
- Black pepper to taste
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish and set aside.
Prepare the Vegetables:
- In a large skillet over medium heat, sauté the cubed squash and chopped onion until the squash is fork-tender, approximately 10-12 minutes. Alternatively, the squash and onions can be boiled until tender. Ensure the vegetables are well-drained to prevent excess moisture in the casserole.
Create the Creamy Filling:
- In a large mixing bowl, combine the shredded cheddar cheese, sour cream, mayonnaise, and beaten egg. Season with salt and black pepper to taste. Mix thoroughly until smooth.
Incorporate the Squash and Onions:
- Add the drained squash and onions to the cheese mixture. Stir gently to coat the vegetables evenly.
Assemble the Casserole:
- Transfer the squash mixture to the prepared casserole dish, spreading it evenly.
Initial Bake:
- Place the casserole in the preheated oven and bake for 20 minutes, or until the mixture is hot and beginning to bubble.
Prepare the Topping:
- While the casserole bakes, combine the crushed Ritz crackers with the melted butter in a small bowl, stirring until the crackers are fully coated.
Add the Cracker Topping:
- After the initial baking time, remove the casserole from the oven. Sprinkle the buttery cracker mixture evenly over the top.
Final Bake:
- Return the casserole to the oven and bake for an additional 15 minutes, or until the topping is golden brown and crisp.
Cool and Serve:
- Allow the casserole to cool for 5-10 minutes before serving. This resting time helps the casserole set and makes it easier to serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
