Recipe by HALR9000
"This cheesy dish is a favorite of our Thanksgiving dinner."
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yellow squash, sliced
shredded Cheddar cheese
biscuit baking mix (such as Bisquick®)
saltine crackers, or as needed, crushed
This side dish turned out to be everyone’s most favorite dish of an elaborate meal. This is just heaven!
I deviated somewhat from the original recipe by crushing onion & garlic croutons instead of the bland saltine crackers. I also made my own baking mix (1/2 cup flour; 0.75 teaspoons baking powder; 1/8 teaspoon salt; 1/2 tablespoon shortening, oil, or melted butter. First mix the dry ingredients then mix in the oil; mix well. You will have some extra baking mix).
I found the Bisquick made this way too bready. It would have been much better with just the breadcrumbs and crackers. I used Ritz crackers and added some Parmesan cheese. I also sauteed the veggies rather than boiling them. I'll make it again without the Bisquick. I'm sure it'll be tasty.
The halved this recipe and used Italian bread crumbs. Loved this dish and will definitely make again when I get the veggies. Thanks for a delicious recipe.
I really liked this recipe, and I have made it three times now. The first time, I followed the recipe exactly out of respect for its contributor. Very good! The second time, I omitted the baking mix and added some basil and oregano. Even better! The third time, I used Panko bread crumbs mixed with grated parmesan cheese for the topping, left out the baking mix again(it really doesn't seem to add much or to affect recipe when omitted), and increased herbs slightly. I think this is the variation I will stick with. Thank you very much for a solid recipe using the ubiquitous squash of summer!
This recipe is awesome. I am not a squash eater though I do love zucchini. However, I had some of both so I tried this recipe. I steamed the veggies in a microwave steamer for 7 minutes. No excess water that way and the veggies were nice and tender. The only other thing I did was to take some seasoned croutons and made crouton crumbs in the blender. I used those instead of the saltine cracker crumbs and bread crumbs. Otherwise followed the recipe to the letter. Served it with our meal with our friends last night. EVERYONE (including me)loved it. There was none leftover! Only problem with that is that it would have been nice to have had some leftovers for today.
Delicious and mostly healthy!:) The most imp't thing is my very "distinguishing" husband said of his own volition, "This is really good, a high quality dish." I skipped the bread mix and only added a 1/4 c. butter and followed everything else. I didn't have a square dish handy so i made it in a glass pie dish, came out great. Oh, I also cooked it on 375 for the first 15 minutes in the oven, then baked it on 325 for the remainder. This gave it a nice brown crisp on top. Yummmm....
OMG! I have an 18 year old girl that is on the path of being a chef. It is her dream. I tell you that because everything I make comes to scrutiny. My daughter Raved! Couldn't believe it! She will actually come home from friends houses when I tell her I made this. I stumbled on this recipe. Yay! It will be a fav for a long time to come.
I will admit that the breadcrumbs on top are useless. They don't add flavor. They don't cook well. They don't add aesthetics. They don't hinder flavor though.
I have experimented with differ crackers. I use Ritz. The have several differ flavors out. My fav accents to the dish are the vege flavor and the bacon flavor. All a matter of taste.
I didn't care for it because it was mushy & soggy, but my husband and kids gobbled it up; that's why I give it four stars. If I make it again, I'll try sauteeing the veggies instead of boiling and add another egg.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Squash and Zucchini Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 184
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