Cracker Barrel Three Cheese Squash Casserole Recipe
One of the key tricks to mastering this recipe is to make sure you thoroughly drain the cooked squash to avoid a watery final dish.I love how the combination of cheddar, Swiss, and cream cheese creates a rich, creamy texture that's hard to resist.This recipe always brings back memories of family gatherings, with everyone coming back for seconds.It's easy to prepare, yet full of flavor, making it perfect for any occasion.
Ingredients
- 4 cups Yellow Squash sliced
- 1 cup Onion finely chopped
- 2 tbsp Olive Oil
- 1 cup Cheddar Cheese shredded
- 1 cup Monterey Jack Cheese shredded
- 1/2 cup Parmesan Cheese grated
- 1/2 cup Sour Cream
- 1/4 cup Mayonnaise
- 1 Egg beaten
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 cup Crackers crumbled
- 2 tbsp Butter melted
Instructions
- Preheat your oven to 350°F (180°C).
- Lightly grease a 9x13-inch baking dish with olive oil.
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced squash and chopped onion.
- Cook until the squash is soft and the onion is translucent.
- Drain any excess liquid from the squash and onion mixture.
- Let it cool slightly.
- In a large mixing bowl, combine the cooled squash and onion with the Cheddar, Monterey Jack, and Parmesan cheeses.
- Add sour cream, mayonnaise, beaten egg, salt, and pepper to the mixture.
- Mix until well combined.
- Spread the mixture evenly into the prepared baking dish.
- In a separate bowl, combine the crumbled crackers and melted butter.
- Sprinkle over the top of the casserole.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbly.
- Serve hot and enjoy your Cracker Barrel Three Cheese Squash Casserole.
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