Recipe by ROSECART
"Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!"
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sliced yellow squash
buttery round crackers, crushed
shredded Cheddar cheese
ground black pepper to taste
Hey yall, this southern girl added bacon sauteed with the onion prior to cooking. I have found squash is always good with bacon, and my husband loves this.
The eggs absolutely ruined this. This isn't a casserole; it's a glorified soufflé.
I'd give this 10 stars if I could. My boyfriend's aunt made something similar for us last year and I've been trying to find a recipe like it ever since. This has to be as close as it gets! I followed the recipe except I had to use 2 zucchini (I was out of yellow squash), but the green with the yellow actually looked nice - gave it some color. I HIGHLY recommend this recipe to ANYONE! My mom always made the kind with sour cream and cream of mushroom/chicken soup - this is 10 times better! Thanks!
The first time I made this recipe, I found it to be a little to bland for my taste. To compensate, the next time I made it, I sprinkled the squash liberally with dried oregano while it was steaming, and added a couple of pinches of nutmeg to the squash when adding the cheese and cracker mix. A definite improvement.
This is a very good casserole. I gave it 4 stars because after reading reviews I modified it a little. I added 1/2 t. garlic powder, 1/2 t. garlic pepper, only 1 egg, and 2 additional T. butter. If you buy the Ritz 4 pack, 35 crackers is one pack. I think garlic is a must for this recipe unless there is someone out there that doesn't like garlic. Over all a very good recipe. My son said it was not his favorite, hubby said, "I like it fine". As for me, I really liked it.
Really good!!! I love summer squash and this is a good way to use all the crooknecks from my garden. The texture beneath the crust was mushy (but still yummy) so I tried baking the casserole for 10-15 min and then putting the crust on to brown. It wasn't quite as mushy this way, and I also didnt simmer the veggies first- they still get plenty tender for my taste but you avoid a mushy product. Will try adding some meat next time for a main dish! Thanx for a good recipe!!
Brovo to the creator of this recipe. My husband couldn't get enough of it and was hinted he wanted it for breakfast. My three and four year old like it too. This is truly one of my favorite kinds of recipes quick and easy. I will be making this again soon and can't wait to share this recipe with my friends.
Changes made per suggested by other reviews: I added 10-15 extra crakers, added extra squash, added 1/2 small can of diced green chilies, cooked my squash until tender but not falling apart, omitted the butter on top. Sound like a lot but it really isn't.
This is one of my favorites. Instead of crackers I used corn flakes. Also I found if you substitue squash for zucchini it tastes great as well.
* Percent Daily Values are based on a 2,000 calorie diet.
Yellow Squash Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 133
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