Cheesy Squash Casserole

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This casserole is fabuloussss. It is very easy to make. I used 4 1/2 pounds of squash to feed a crowd but didn't need to adjust any of the other ingredients. I baked it in a deep dish baker. It was very creamy and delicious. This recipe would serve 12 easily...I had 3 servings myself! Yummmmy!

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When my boyfriend, who never eats anything that can even remotely be good for him, turned to me and said, "Wow! This is GO-OOD!", I knew it was a hit. Thanks Paula and Uncle Bubba for this great recipe! It was so easy to make...and did I mention it was sooooo delicious!?!?! Yet another recipe from Paula that will more than likely become a staple dish in our home. :

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This was a wonderful and easy recipe! I had to use zucchini squash and a yellow squash mix, since that's what I had...and I did add an extra bit of parmesan cheese to the cracker topping, (we love our cheese! and some garlic powder, and a bit of italian seasoning to it...It was devoured by my family, and I can't wait to have it again soon! This is southern cooking at its best! Thanks Bubba!!

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Because of bad childhood squash memories (fried and squishy, I have not eaten squash in so many years. My husband asked me to make a squash casserole for Easter. I looked around, read Paula's recipe and gave it a go. I did add some mayo and a little evaporated milk as another reviewer suggested. Everyone loved the dish! I even loved it and was happy that there were leftovers for another meal (I had doubled the recipe. I really like that the sautee step kept some of the texture of the squash, it was not mushy at all. The vidalia onion made it all super sweet (though I will probably chop the onion up next time I make it. Keeper of a recipe, for sure.

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The recipe is fantastic!!!

Norina............there is nothing odd about using Ritz crackers for a topping for casseroles.......I've seen (and had a lot of recipes using that as a topping....you obviously don't cook a lot!!!! Don't knock the recipe, it's a great one!!!

THANKS UNCLE BUBBA for sharing it with us!!! It's a keeper!!!!!!!!!!!

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I've made Paula's recipe but I like Baba's better. That little bit of parmesan cheese gives it a zing. The squash and onions definately need to drain first. I also added 1 clove miced garlic and a little bit of melted butter to the cracker crumbs. If Norina wants the simple squash dish that's fine but she should have seen before hand that this just wasn't it.

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This was wonderful. However, the next time I make it I will probably pour the cooked squash and onion mixture in a colander to get rid of some of the juice from cooking. It's just a personal thing..don't want it too juicy when it's done. Totally yummy---makes a great leftover breakfast!

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By sauteeing the vegetables instead of boilimg them, the flavors from the other ingredients really shine! I added a couple of things, and had some great success with them: 2 tablespoons cream cheese, 3 tablespoons mayonnaise, and 1/4 cup more parmesan cheese (making a total of 3.4 cup. I also added 1/4 cup evaporated milk to accomodate for the extra bulk from the added ingredients. Smooth and delicious!

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When Norina said all you need to do with squash is put a little olive and lemon juice she sounded like one of the food snobs on the forums I read. She has probably never tasted good Southern cooking in her life and doesn't put butter on anything, which is sad. This recipe is wonderful, and exactly what I would expect from Paula. My whole family loved this dish.

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She must have gone wrong somewhere in this recipe because it is SO SO good. Between three of us, we ate about half or more of the dish in one sitting. It's so rich, so buttery, so delicious. But hey, at least you're getting some fiber out of it right? Give this one to your carnivorous kids!