Aunt Fanny's Baked Yellow Squash

From: Chef #1445200

On Nov 12, 2009

This is a wonderful and easy side dish. My in-laws request this every Thanksgiving.

From: Chef #1388586

On Sep 19, 2009

This has been a family staple for years and years. A must at Thanksgiving and Christmas. Once by mistake I forgot to cook the onions with the squash. This became my new way of cooking it. I chop the onions very small and add raw after the squash is cooked and drained. We really like the added flavor. I use Ritz crackers also. I sprinkle the top with grated parmesan cheese before baking. During the holidays to help with time, I mix my toppings for my casseroles and put in a ziploc bag to be added just before baking. I make this, my sweet potato souffle and my mac and cheese the day before, cool to room temp, cover and refridgerate. I take them out to warm to room temp, apply the toppings and then bake. Only I know how I managed so much food in one day!

From: DEEP

On Jul 17, 2007

This is way over the top when it comes to summer squash casseroles. I lived in Atlanta for 32 years, and back when "Fanny's" was open, I ate there many, many times. What a loss for Atlanta. Of course with having lived there for 32 years, I remember well many of the "came and went" establishments. Aunt Fanny's was a landmark restaurant. I still have this recipe on a brochure that you could pick up at the door. As a matter of fact, I'll be preparing this again tomorrow. I have the squash and have pondered for 2 days what I was going to do with them. Now I know. BTW folks, this recipe freezes well, too! Thanks for sharing, TXOLDHAM!

From: Chef #368153

On Jul 16, 2007

It turns out like a mashed casserole, with a little sweetness and a yummy crust of cracker crumbs on top. I definately recommend using cracker meal over breadcrumbs. This is a family favorite in my house. My mother always made it on holidays, but my husband loves it so much he asks me to make it whenever he sees squash at the farmers market.