Ingredients
Equipment
Method
Step 1: Cook the squash
- I start by boiling the sliced squash in lightly salted water for about 8–10 minutes until tender. Drain it well and let it cool slightly so excess moisture doesn’t water down the casserole.

Step 2: Prepare the creamy mixture
- In a large bowl, I mix sour cream, mayonnaise, chopped onion, salt, and black pepper. Then I fold in the cooked squash gently so it stays intact.

Step 3: Add the cheeses
- Next, I stir in cheddar, Monterey Jack, and half of the Parmesan cheese. This is where the casserole really starts to smell amazing.

Step 4: Assemble the casserole
- I transfer everything into a greased baking dish, spreading it evenly. Then I sprinkle the remaining Parmesan cheese on top.

Step 5: Add the buttery topping
- I mix crushed Ritz crackers with melted butter and spread it over the casserole for that classic Cracker Barrel-style crunch.

Step 6: Bake to perfection
- I bake it at 350°F until the top is golden and bubbly, about 30–35 minutes. Let it rest for a few minutes before serving.

Notes
I love serving this squash casserole alongside roasted chicken, meatloaf, or grilled pork chops.
