Squash Casserole

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This was a wonderful recipe! First time I've ever made a squash casserole and it was a big hit. Thanks Paula for another great recipe.

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This casserole is absolutely divine! I have baked it twice this week. One time for my family and then for my friends at work. The only thing that I did differently was using one clove of garlic instead of the garlic powder.

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Loved this recipe Paula, I did do a creole seasoning to add more of a spiced flavor which was a hit for July 4th

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This is a wonderful squash casserole, true to its Southern roots. I followed the recipe to a T, with the exception of the Ritz crackers. I substituted Panko bread crumbs to give a lighter feel to to topping, with great success. If you have Vidalia onions on hand, use them. The sweetness of these onions complements the squash nicely. I have prepared this recipe 3 times this week, to share with friends and family. Just lovely!

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I actually chose not to use any salt in this recipe as I added some grated cheese in addition to the cheddar. Also, I sauteed the onions with only one pat of butter rather than four. One was more than sufficient. The flavor is great, a terrific recipe, a definate keeper.

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I like salt, but this wasn't fit to eat. I would use maybe a 1/4 next time.

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Very similar base recipe to what I've always used. I tried kicking this up a notch and substituted Emeril's Baby Bam. Husband and neighbors raved that it was a good variation of a basic squash casserole. Will definitely keep this as a base recipe!

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My husband and kids beg for this casserole! I am more than happy to oblige. So quick and tasty. Thank you Paula! Love ya , love your show!

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my favorite squash casserole-even people who don't eat squash like this

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Simple, yummy, and quick!!! I love this simple recipe. It was super quick and easy to assemble with ingredients that I had on hand. It was yummy!