I made this squash casserole inspired by Cracker Barrel, and it turned out to be one of those dishes that feels like a hug in a baking dish. The squash came out tender, mixed with creamy cheese, buttery crackers, and just the right seasoning. It was simple to put together but tasted like the kind of comfort food you’d want to bring to a family gathering or holiday table. Honestly, we scraped the dish clean in no time.
Why You’ll Love This Recipe
This squash casserole is creamy, cheesy, and full of that Southern-style comfort Cracker Barrel is known for. The tender squash pairs beautifully with the sharpness of cheddar cheese, and the buttery cracker topping adds just the right amount of crunch.
I love how versatile it is—you can serve it as a side for chicken, turkey, or pork, or let it shine on its own as a vegetarian main dish. It’s budget-friendly, family-friendly, and one of those recipes that feels special without being complicated.
What You’ll Need
- 4 cups yellow squash, sliced
- 1 medium onion, diced
- 2 tablespoons butter
- 1 can (10.5 ounces) cream of chicken soup (or cream of mushroom for vegetarian)
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese
- 1 sleeve Ritz crackers, crushed
- 2 tablespoons butter, melted
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
Pro Tips
- Slice squash evenly so it cooks at the same rate.
- Sauté onions and squash before baking—it keeps the casserole from getting watery.
- Use freshly shredded cheese for the creamiest melt.
- Crush crackers lightly so you get a mix of fine crumbs and bigger crunchy bits.
- Bake uncovered so the topping gets golden and crisp.
Tools You’ll Need
- Large skillet
- Mixing bowls
- Wooden spoon
- Measuring cups and spoons
- 9×13-inch baking dish
- Oven mitts
Substitutions & Variations
- Soup base: Use cream of mushroom or cream of celery for vegetarian.
- Cheese: Swap cheddar for Monterey Jack, Colby, or even pepper jack for a little spice.
- Topping: Try panko breadcrumbs mixed with parmesan instead of crackers.
- Vegetable mix: Add zucchini or carrots along with the squash.
- Lighter version: Use Greek yogurt instead of sour cream.
Make-Ahead Tips
You can assemble the casserole (without the cracker topping) up to 24 hours ahead and refrigerate. When ready to bake, add the topping and bake as directed.
Leftovers reheat well, so it’s also a great dish to make ahead for meal prep or holidays.
Step-by-Step Instructions
1. Preheat Oven
Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. Cook Squash and Onions
In a large skillet, melt butter and sauté squash and onions over medium heat until tender, about 8–10 minutes. Drain excess liquid.
3. Make the Filling
In a large mixing bowl, combine cream of chicken soup, sour cream, cheddar cheese, salt, pepper, and garlic powder. Stir until smooth.
4. Combine Squash and Filling
Fold the cooked squash and onions into the soup mixture until everything is coated.
5. Transfer to Baking Dish
Spread the squash mixture evenly into the prepared baking dish.
6. Make Topping
In a small bowl, mix crushed Ritz crackers with melted butter until crumbs are coated.
7. Add Topping
Sprinkle the cracker mixture evenly over the squash.
8. Bake
Bake uncovered for 30–35 minutes, or until casserole is bubbly and topping is golden brown.
9. Serve
Let cool for a few minutes before serving. Garnish with fresh parsley if desired.
Serving Suggestions
This casserole pairs perfectly with roasted chicken, turkey, pork chops, or even barbecue. It’s a must-have on the table for holidays like Thanksgiving and Christmas. For a lighter meal, serve it alongside a simple green salad or roasted veggies.
Leftovers & Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 15–20 minutes, or microwave individual portions.
You can also freeze the casserole (before adding the cracker topping) for up to 2 months. Thaw overnight in the fridge before baking.
Nutrition & Benefits
Yellow squash is low in calories but high in vitamins A and C, fiber, and antioxidants. Pairing it with cheese and sour cream makes the dish indulgent, but you’re still getting the benefits of the vegetables.
It’s a great way to encourage picky eaters to enjoy squash, since the creamy, cheesy filling makes it irresistible.
Recipe FAQs
1. Can I use zucchini instead of squash?
Yes, or mix zucchini with yellow squash for variety.
2. Do I have to use Ritz crackers?
No, panko breadcrumbs or crushed cornflakes also work well.
3. Can I make it vegetarian?
Yes, just use cream of mushroom or cream of celery soup.
4. How do I keep it from being watery?
Cook squash first and drain any excess liquid before mixing.
5. Can I double the recipe?
Yes, bake in a larger pan or two smaller pans—just extend baking time by 5–10 minutes.
A Southern Classic at Home
Making this Cracker Barrel squash casserole at home reminded me why simple recipes often end up being the most comforting. It was creamy, cheesy, and just the right amount of indulgent. The buttery cracker topping gave it that restaurant-style finish, and it made the whole house smell amazing while it baked.
It’s the kind of dish I’ll keep making for family dinners and holidays. A scoop of this casserole feels like Southern comfort on a plate, and I love that it’s easy enough to make any night of the week.
