cracker barrel squash casserole recipe
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
There’s nothing like Cracker Barrel Squash Casserole’s delicious topping, which you’ll crave for days afterward. My mouth is watering just thinking about it.
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:
Servings: 8
- 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.
Step 1:
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.
Step 2:
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.
Step 3:
The creamy filling needs to be made. In a bowl, combine sour cream, cheddar cheese, eggs, mayonnaise, salt, and pepper. Once the onions and squash are drained, combine the mixture with them.
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.
Step 4:
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.
Step 5:
The cheesy squash casserole should be returned to the oven for another 15 minutes to brown the crackers. You’ll love it!
Reheating Cracker Barrel Squash Casserole
Your guests will be unable to get enough of this Squash Casserole once you serve it to them. The leftovers may, however, make a great snack for later on. In order to preserve the texture and taste of a dish, you need to be aware of how to reheat it properly.
The Cracker Barrel Squash Casserole can be reheated in the oven
There are a few simple steps that need to be followed in order to re-heat squash casserole in an oven.
. Put the casserole baking dish into a preheated 350 degree Fahrenheit oven and bake it for a few minutes. After you have reheated the dish for about 10-15 minutes, it should be hot to the touch.
The top of the casserole should be covered with aluminum foil in order to prevent it from burning.
Cracker Barrel Squash Casserole can be reheated in the microwave on a low power setting
While the microwave is not the best method for reheating food, unless you’re in a hurry, it does work well for this casserole. It is pretty juicy, so you don’t have to worry about it drying out like the Cracker Barrel Squash Casserole does.
It is important to know how to store Cracker Barrel Squash Casserole
You can store the Cheese Squash Casserole in a casserole dish once it has been cooked without having to use any additional containers once it has been cooked. The thing to keep in mind, however, is that there are some things you need to remember.
Make Cracker Barrel Squash Casserole ahead of time and store it in the refrigerator
Cover Squash Casserole with aluminum foil or Saran wrap to store in the fridge. The food will last about 3-4 days in the fridge. However, if the crackers become soggy, you should discard them.
You can store Cracker Barrel Squash Casserole in the freezer
If you’re storing it unbaked, you can freeze this squash casserole. Don’t put the crackers on top. The ingredients should be mixed and frozen in a freezer-safe dish.
After letting it defrost, follow the rest of the recipe’s steps and enjoy your casserole.
Old-School Squash Casserole Recipe
Ingredients
- Divvy up 6 tablespoons of unsalted butter
- 3 pounds yellow squash, sliced ¼-inch thick (from 5 medium squash)
- Chop 1 medium yellow onion (about 1 12 cups)
- Divide 2 teaspoons of kosher salt
- Lightly beat 2 large eggs
- Approximately 8 ounces of sour cream
- Cheese, grated (4 ounces) (aproximately 1 cup)
- The amount of Swiss cheese you will need is 2 ounces, shredded (about 12 cups)
- 12 cups of mayonnaise
- Fresh thyme chopped 2 teaspoons
- A teaspoon of black pepper is 12 teaspoons
- Crushed Ritz crackers (or other butter crackers) in two sleeves
- Parmesan cheese, 1 ounce, shredded (about 14 cups)
The directions
- Bake at 350°F for 30 minutes. Heat a large skillet over medium-high heat with 3 tablespoons of butter. The squash, onion, and 1 teaspoon of salt should be added together, and the mixture should be cooking for about 10 minutes, stirring often. Mixture should be transferred to a colander set over a bowl. The liquid should be drained after 5 minutes; it should be discarded.
- In a large bowl, combine eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt. The squash mixture should be gently folded in. Lightly grease a baking dish 11- x 7-inches (2-quarts).
- In a medium-size microwaveable bowl, microwave remaining 3 tablespoons butter on HIGH for about 25 seconds, until it melts. Sprinkle cracked crackers, Parmesan cheese, and melted butter over casserole. Pre-heat the oven to 350 degrees Fahrenheit. Bake for 20 minutes, or until golden brown.
Is squash casserole available at Cracker Barrel?
You’re not going to get much nutrition from Cracker Barrel’s squash casserole. There are high calorie and saturated fats in butter, cheese, and mayonnaise. Aside from the wheat crackers and dry stuffing mix, the meal contains additional carbohydrates and salt.
Notes
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