This is a great recipe, but I, too, had to tweak it to reflect my childhood. I grew up eating squash casserole here in Texas, but it was savory all the way -- no sugar, and we used saltines instead of the round, buttery crackers (although I've had it that way and it is good). I used the green onion tops, but also sauteed half of a Texas 1015 onion in 2 tbsp butter (omitted the rest of the butter), and mixed the crackers and cheese with all the other ingredients. I give it a little kick with a dash or two of hot sauce (use your favorite). Also, I used a bit of fresh thyme out of my garden and seasoned it with white pepper, instead of black. Oh, to be that kid again, and have the energy to burn off all those calories!!
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