Summer Squash Casserole

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I absolutely loved this! 4 out of 5 kids also loved it as well. I had to make one substitution. I used Italian seasoning because I was out of parsley. I also followed the advice of others and added parm. cheese. I would have added tomatoes like a few others had done , but one of my children absolutely hates tomatoes :( She is young still. I hope to have her eating tomatoes by the time she is grown. LOL

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Made this as written, and it was absolutely wonderful! Everyone loved it. I am going to try the sliced ripe tomatoes on top next.

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I put sliced ripe tomatoes on top before the crumbs and parmesan. It added a much needed extra flavor note, and made the dish scream "summer!"

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Definitely stir in 1/2 cup of parmesan cheese before adding the cracker crumbs and baking. My husband loved it and he is not a veggie person. We served it as a main course over bowtie pasta. Delicious and filling.

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Thks again Paula for a great recipe. Husband enjoyed!
Regina from Atmore, Ala.

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As with most recipes, if you cook...you add your touch. I saute in EVOO including this one. I also added parm to the squash and topped with buttered panko. It was delic!

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We prefer thist made with wheat bread (more flavorful. I sometimes add a handful of another item or two, as long as they don't add too much moisture. Favorite additions are bacon, ham, shredded cheese, sauteed peppers or leeks, cooked carrots, a small handful of fresh spinach, even leftover taco meat. Delicious every time!

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I like to make Paula's recipes, but this one was on the dry side. When I make it again I will either add some more sour cream to it or add a can of cream soup of some kind. Also I would mix the cracker crumbs with some melted butter and then sprinkle on top, The crumbs were very dry! The other problem is that the one in her cookbook and the one on foodnetwork are a little different from each other. The one in her book tells you to put the cracker crumbs in the casserole, which would make it very dry and then additional for topping. This recipe needs some tweeking.

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I really liked the end product of this recipe, but I did have to add some things to keep it from being bland. Note you will need to add quite a bit of salt and pepper to this dish and I some bacon pieces and parmesan cheese as well. I didn't have any problems with it being watery--but I did follow someone else recommendation about wringing out the squash in a towel which really helped absorb any extra water. I used a combination of yellow squash and zucchini to give it some more color. I used Club crackers and loved the crunchy, buttery taste they gave to the dish--I would imagine Ritz would be just as good. I did cut the butter by about half since I was adding the bacon and parmesan. Have made a few times now and everyone always likes it.

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I was disappointed with this recipe - it did not have that " give me another helping " texture\flavor which I have found in many of Paula's recipes.