Hello dear friends and good appetite!
You can use your yellow summer squash bounty during summer. How about a cheesy, creamy, buttery Cracker Barrel Squash Casserole?
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How to Make Cracker Barrel Squash Casserole
In addition, when the gardens are in full bloom and squash and zucchini abound, it’s time to put them to good use. This casserole uses a lot of squash. You will need between eight and ten medium-sized squash.
In addition to precooking it, you’ll also need to add mayo and sour cream to make it a creamier texture. Other flavors are also available.
It consists of:
- 4 ½ pounds of yellow squash
- Sweet onion, 1 cup
- Sour cream, five ounces
- Beat one egg
- 1 ½ cups cheddar cheese
- Mayonnaise, 2 tablespoons
- Ritz crackers, 30
- ½ cup melted butter
- Add salt and pepper to taste
Steps to follow:
It is the fresh ingredients that make Cracker Barrel Squash Casserole so good. If possible, choose a smaller yellow squash since it is the main ingredient in this recipe. Less seeds and a sweeter taste characterize them.
Additionally, the squash should be cooked beforehand so it becomes tender. The flesh can be cooked either by sautéing, steaming, or even by microwaving until tender.
While the classic yellow squash casserole calls for onion, we prefer sweet onion since it elevates your dish.
The recipe for Cracker Barrel Squash Casserole is not overly complicated other than that. With this recipe, you’ll be able to enjoy the goodness of butternut squash in no time.
Set the oven to 350 degrees Fahrenheit. Make bite-sized pieces of squash by cutting them in half. Make your casserole structure-driven by using 3/16 inches, since it reduces the cooking time for sautéing.
The squash and onion should be boiled with water in a large skillet until they are tender. Prepare a bowl by draining the beans and placing them in it. Your casserole won’t turn out too watery if excess liquid is removed from the squash.
Place the squash mixture in a casserole dish with a bottom measurement of 8″ x 10″. Stir well.
The mixture can also be bind with crushed crackers at this point to add more flavor and bind the ingredients together.
Put the squash casserole in the oven for about 20 minutes, or until it begins to bubble. After that, sprinkle the top of the casserole with the crushed cracker crumbs and butter mixture.
The cheesy squash casserole should be returned to the oven for another 15 minutes to brown the crackers. You’ll love it!