Squash Casserole

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This is a very good casserole. I grew up on one that had summer squash, cream of mushroom soup, and peppridge farm stuffing - and some sour cream in it. It was good, but this recipe is even better. Love the cracker crumb on top. Good job Paula!

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I craved this all day long. I enjoyed it though I like it cheesier and creamier. I squished the squash in the tea towel over the strainer and it still worked out. Next time I'll just use the strainer though!

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This recipe is awesome and even better when I made it using squash from my garden over the summer. I would recommend this to anyone who has kids that don't usually eat squash, even my son loved it made this way. This is a reqular at our house.

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I MADE THIS FOR CHRISTMAS DINNER AND EVERYONE BEGGED FOR IT AGAIN FOR NEW YEARS. ITS A HIT AND WILL NOW ALWAYS BE ON OUR FAMILY HOLIDAY MENU.

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I have made many squash casseroles, but this is my favorite. I agree, the whole tea towel thing is a bit too much trouble, so I used a fine mesh strainer and that worked great. The cracker topping gave the extra punch and texture that set this apart. I actually crave this now!

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I grew up eating a yellow squash recipe similar to this, but my mom always added a drained can of green chiles. Makes a huges difference if you prefer even a slight kick. Otherwise, what a bland recipe. With the chiles, now you're talking Texas, but I guess that's now for everyone--although my in-laws in St. Louis love it.

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Whenever I READ a Paula recipe (as opposed to watching her fabulous self on TV, I check for seasonings. If the ingredient is mild (i.e., squash and the seasonings don't step up, I figure it's going to be bland. Paula's home blend is nothing but salt, pepper, and garlic powder. Knowing that, if you want something to really wake up squash, you'd better think of it yourself. I don't know why she relies on this ho-hum base seasoning as the only thing she adds in cases like this.

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I had a squash casserole at a restaurant, and I was looking for a recipe to replicate it and add it to my own repertoire. This was excellent and fits the bill! I made a few subtle adjustments as follows: I used 2 medium yellow onions and sauteed them first (about 15 minutes, NOT 5 minutes as directed, then set them aside. I prepared the squash and zucchini, sauteed as instructed and drained in paper towels which was very easy and took all of 3 minutes (versus a [tea] towel per previous review, thanks for that one!. I did not prepare the House Seasoning ? NOT NECESSARY! I simply flavored to taste with S & P, garlic powder and onion powder. I used about 2 T. of butter to saute the onions, and added about 3-4 T. to the finished mixture prior to baking. I also upped the cheese to about 2 C. and also added some cracker crumbs to the casserole for texture. By the way, 1 C. crushed cracker crumbs (Ritz round original equals about 2/3 of a sleeve ? I ended up crushing an entire sleeve and as I said, used some in the casserole. This was undoubtedly a great side-dish, and I will definitely make it again!

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for an 'easy' recipe i found that 'squeezing the water' out of the sauted squash was a little more work than i wanted, plus the tea towel had to be washed by itself. the flavor was nice not worth the extra effort.

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great sidedish for thanksgiving