Squash Casserole

From: MalloryOMae

On Jan 20, 2009

I doubled the recipe and then added an extra pound of squash. I also used other suggestions for the cracker topping. It all fit in a square casserole. I suggest that the recipe be modified to accomodate a larger dish because when I cooked it it barely fed 10. Otherwise it was PERFECT.

From: Chef #735644

On Nov 30, 2008

I was looking for something different and I came across this casserole. It was a great hit but I should have doubled it because everayone was wanting more.

From: Sheri in Georgia

On Dec 26, 2007

We loved this squash casserole recipe. It was the first time I had made one and it turned out great. I doubled the recipe with no problems. I used frozen yellow squash that I thawed and then I sauteed my squash and onions in 1/8 c. of the butter that the recipe stated. I added a dash of a seasoning spice blend for a little added flavor to the squash and onions while they were cooking. Next time, I will probably dice my squash before I saute them with the onions. Then I mashed the squash and onions when they were tender. The only other thing I did different was to add a cracker crum topping to the casserole at the last 5 - 10 minutes of the baking time. I crushed approx. 20 Ritz crackers and mixed them with 2 T. of melted butter. Several people went back for second helpings!! Thanks for a great recipe!

From: Vega Girl

On Dec 2, 2007

Absolutely wondeful. I was looking for a recipe like this because I remembered a relative always had it at Thanksgiving when I was a kid. This was so yummy, my fiance, whom has an auversion to squash actually got caught getting a second helping. The only thing I changed is that I used EXTRA sharp cheddar which I thought really added more of the cheedar flavor. Delicious. Thanks for the recipe.