Recipe by Michelle
"This is an easy grandma hand-me-down recipe that everyone loves...even non vegetables lovers."
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yellow squash, chopped
shredded Cheddar cheese
1 (6 ounce) can
French fried onions
It's crazy to me that more people haven't found this recipe! I have fed this casserole to practically everyone I know, and not one person (NOT ONE!!) has failed to say that it is delicious, unbelieveable, amazing, etc. Every time I make it someone asks for the recipe. Here's what I do differently: instead of regular fried onions I use the cheddar kind. I use salted butter (don't substitute margarine, please!), and the most important change - use crushed Club brand crackers (white, rectangular, buttery crackers) instead of bread crumbs. Makes all the difference in the world. I also use less cheddar cheese because I can't make it all fit in my dish. This is wonderful. Try it.
When I made this recipe I subbed light sour cream for mayo and skipped the butter and sugar and used a 1/4 cup of low cal maple syrup instead. Also didn't use the can of fried onions. I sauteed my own onions in a tbs of olive oil and added a little dry french onion soup mix. Also my breadcrumbs were wholewheatand I used 1 cup of reduced fat cheddar. It came out very rich and delicious so I can't even imagine how overkill the original of this recipe must be.
Delicious and quick to put together! My two young ones actually ate all of it before touching their main dish. Pretty much kept to the recipe except for substituting the bread crumbs for the Club brand crackers. To be quite honest, I will just use the recipe ingredient as is next time. With the mayo, butter, cheddar and French fried onions, I think there is enough taste (and calories) in order to just stick to the bread crumbs. However, THIS MAKES A LOT OF FOOD. I should have read the recipe more closely when it said that I needed a six quart casserole dish. I halved it (or more precisely, made two batches) and had more than enough for our little family of four. Thanks for the recipe!
The ingredients are great, but I did things a little differently. I preferred sauteeing the squash in the butter and I added about a 1/4 cup of wine and seasoned well with salt and pepper. I beat the eggs in another bowl and added the mayo, sugar and cheese to it (I added some parm too... I just love parm flavor). And instead of breadcrumbs, I crushed some Ritz crackers and sprinkled them on the bottom and the top. It was a MAJOR household pleaser!! Thanks so much!
Tasty! Even my kids ate their squash! I substituted Miracle Whip for the mayo and crushed crackers for the bread crumbs, since I was out. I also sprinkled some cheese in with the mixture, as well as adding some to the top. Will definitely make again!
i just made this today and it was very good..i made it exactly as is. i will make this again thanks for sharing .
This taste just like my Grandmothers. I will use this recipe over and over.
This was very easy and delicious. It really makes enough to serve 8-10, so I halved the recipe to serve just my family.
* Percent Daily Values are based on a 2,000 calorie diet.
Squash Casserole II
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 870
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