Cracker Barrel Squash Casserole Recipe
This beloved Cracker Barrel Squash Casserole Recipe brings restaurant-quality comfort food to your home kitchen.
Equipment
- Large mixing bowl
- 9x13-inch baking dish
- Sharp knife
- Cutting board
- Large skillet
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 2 pounds yellow squash sliced thin
- 1 large onion diced
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 large eggs beaten
- 1 sleeve saltine crackers crushed
- 4 tablespoons butter melted
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat your oven to 350°F degrees.
- Grease the 9x13 inch baking dish well.
- Slice yellow squash into thin, even pieces.
- Dice the large onion into small pieces.
- Cook squash and onion until very tender.
- Drain excess water from cooked vegetables completely.
- Mix sour cream with beaten eggs thoroughly.
- Add cheese, salt, pepper, and garlic powder.
- Combine squash mixture with creamy egg mixture.
- Pour everything into the prepared baking dish.
- Top with crushed crackers and melted butter.
- Bake for 45 minutes until golden brown.
Notes
- Remove excess water to prevent watery casserole
- Avoid frozen squash for better texture
- Keep them tender but not mushy
- Allow 10 minutes cooling before serving
- Prepare day before and refrigerate