Cracker Barrel Squash Casserole is a delicious and comforting dish that brings the goodness of fresh squash to your dinner table. This casserole is easy to make and perfect for both family meals and special gatherings. It combines simple ingredients to create a hearty side dish that everyone will love. If you’re looking for a way to use up fresh zucchinis and yellow squash, this recipe is a great choice!
How to Make Cracker Barrel Squash Casserole
Ingredients:
- 2 medium zucchinis, sliced
- 2 medium yellow squash, sliced
- 1 small onion, diced
- 2 cups shredded cheddar cheese
- 1 cup crushed crackers
- 1/2 cup milk
- 3 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Directions:
- Preheat your oven to 350°F (175°C).
- In a skillet, sauté sliced zucchini, yellow squash, and onion until tender.
- In a large bowl, mix the sautéed vegetables with milk, eggs, salt, pepper, and garlic powder.
- Stir in shredded cheddar cheese and crushed crackers.
- Pour the mixture into a greased baking dish.
- Bake for about 30-35 minutes or until set and golden on top. Enjoy your delicious squash casserole!
How to Serve Cracker Barrel Squash Casserole
Once your casserole is done baking, let it cool for a few minutes. This dish can be served warm and is great as a side dish for dinner. Pair it with grilled meats, roasted chicken, or even as part of your holiday spread. It works well at potlucks too!
How to Store Cracker Barrel Squash Casserole
To store leftovers, allow the casserole to cool completely. Then, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze it for longer storage; wrap it well in freezer-safe containers. Just reheat it in the oven when you’re ready to enjoy it again!
Tips to Make Cracker Barrel Squash Casserole
- Use fresh vegetables for the best flavor.
- Feel free to adjust the seasoning to your taste.
- For extra crunch, you can sprinkle some additional crushed crackers on top before baking.
- If you like some heat, consider adding a pinch of red pepper flakes.
Variation
You can add cooked bacon or sausage to the casserole for a meaty twist. If you prefer a creamier texture, try adding a bit of cream cheese or sour cream to the mixture.
FAQs
Can I use frozen squash for this recipe?
Yes, you can use frozen squash, but be sure to thaw and drain any excess water before adding it to the casserole.
Is this recipe gluten-free?
No, traditional crushed crackers are not gluten-free, but you can substitute them with gluten-free crackers to make it suitable for those with gluten sensitivities.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole earlier in the day and store it in the refrigerator before baking. Just pop it in the oven when you’re ready to serve!
Cracker Barrel Squash Casserole
Ingredients
Equipment
Method
- Slice and cook the yellow squash until tender, then drain thoroughly to remove excess water.
- In a skillet, melt 2 tablespoons of butter and sauté chopped onion until softened and translucent.
- In a large bowl, mix the cooked squash, sautéed onion, beaten eggs, shredded cheddar cheese, milk, salt, and pepper until well combined.
- Pour the squash mixture into a baking dish. Crush Ritz crackers and sprinkle evenly over the top. Drizzle with the remaining 2 tablespoons of melted butter.
- Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the casserole is set, golden brown, and bubbly.