If you love the cheesy squash casserole at Cracker Barrel you owe it to yourself to give this recipe a try! I like to take 10 minutes and prep this simple casserole the night before I plan to use it. That way I can just pop it in the oven the next day and enjoy this creamy southern classic with no fuss.
Grease an 8x8 inch baking dish or a 1 ½ quart casserole
Melt 2 tablspoons or so of the butter and the olive oil in a heavy skillet.
Saute squash for about 5 to 10 minutes. If you are using fresh onion and pepper add it with the squash.
Cover, reduce heat, and steam until very soft, stirring often.
Remove from heat and let stand in a colander for a few minutes to drain any excess liquid.
Add to a large bowl.
Mix in the sour cream to cool it down a little.
Add the 1 ½ cups Cheddar cheese and the beaten egg.
Mix well.
Spoon into the greased casserole.
Top with crumbs and cheese.
Dot with remaining butter.
Bake for 30 -35 minutes, until the top is golden and the casserole is firm to the touch.
Video
Notes
StorageLeftover squash casserole can be put in an airtight container and kept in the refrigerator for up to 4 days. You'll need to crisp the buttery cracker crumb topping back up in the oven - just heat at 375F until heated through.You can also freeze it unbaked for up to 3 months. Just leave off the topping, cover, and freeze. When ready to bake it thaw overnight in the refrigerator, add the topping and bake as directed in the recipe.Tips
Use smaller, tender squash for summer squash casserole. They don't have to be tiny but make sure the skin is soft and tender.
Don't use cheese that is pre-shredded. Shred your own from a block.
Slice it in even slices.
You can use zucchini if you like.
Add the sour cream to the squash to cool it off before adding other ingredients.
Don't use frozen squash in a yellow squash casserole because it has too much liquid and makes the finished dish watery.
You can add diced ham or cooked, diced chicken to make this more of a main dish.