Comments on: How To Make Squash Casserole

By: Riley Adams

Riley Adams — Thu, 13 Aug 2009 12:26:24 +0000

I'm excited to find a recipe for squash that will please my kids! Thanks. Riley Mystery Lovers’ Kitchen

By: Squash Casserole and Zucchini Lasagna | Food Recipes:Delicious and Fun

Squash Casserole and Zucchini Lasagna | Food Recipes:Delicious and Fun — Wed, 12 Aug 2009 15:27:50 +0000

[...] Lasagna Today I an actually sharing 2 recipes. The first is a squash casserole. I found it on Southern Plate. Christy makes it with yellow squash, which I also did, but zucchini would work also. Christy even [...]

By: Battle 1–Day 1–Squash Casserole « Julie vs. Vegetables

Battle 1–Day 1–Squash Casserole « Julie vs. Vegetables — Tue, 04 Aug 2009 15:19:01 +0000

[...] and “researching” I mean, I read my mom’s recipe, asked Lauren how she does it, and Googled one other recipe online. This was very time consuming because then I had to spend time thinking about how to reconcile the [...]

By: JS

JS — Mon, 20 Jul 2009 22:45:24 +0000

I made this as a side dish and everyone absolutely loved it. I did a few alterations to it though to liven it up and give it a buttery sweet & salty taste. Because of a member of the family being on a soft food diet, I had to chop the onions and squash up into really fine pieces using a hand chopper so when it cooked it became more of a quiche type texture. I chopped up 1/2 of a Vidalia onion and about 5 small fresh squash (skin off) and sauteed them in a pan with the butter until soft and creamy. I then added a tablespoon of white sugar, a teaspoon of Nutmeg, a teaspoon of Vanilla extract, and about a teaspoon of Paprika. I then simmered the mix for 3 mins, turned off the flame and added about 5 eggs and a half cup of milk. Place the mixture in a glass or ceramic deep dish. Pour a mixture of crushed Ritz crackers & shredded sharp cheddar cheese on top covering the mixture. Bake for about 40 mins then take a long spoon and mix it up while in the dish and allow 5 more mins to cook. (This will help the crumbs absorb the excess water from the squash). I know it sounds an odd combination but it made an interesting dish that left an empty before dinner was half over.

By: matt

matt — Sun, 19 Jul 2009 22:04:21 +0000

Yum !!! reminds me of being at my grandmas house in the country, when I was a kid. Thanks for the recipe.

By: c. r. stone

c. r. stone — Sun, 12 Jul 2009 17:59:48 +0000

I’ve purchased above ingredients and am going to make this end of the month with our turkey dinner! I’m going with the dressing and soup suggestions. Thanks for sharing.

By: Carol "just under Mason Dixon line" Cook

Carol "just under Mason Dixon line" Cook — Tue, 09 Jun 2009 16:31:12 +0000

Yum! Thanks for this post! It looks just like the squash casserole that my Granny (from AL) used to make. I can’t wait to try this recipe. Great photos too.

By: Rox

Rox — Sat, 09 May 2009 22:50:42 +0000

Thanks for posting this recipe…..it’s the very one my grandmother used to make except she uses saltine crackers!!! It’s just yummy!!!

By: Judy Hyp

Judy Hyp — Sat, 11 Apr 2009 20:18:59 +0000

Thanks for a GREAT way to show how to prepare a recipe!! I’m trying it to take to my sister’s house for Easter Sunday and I love all your detail and pictures.

By: Babette

Babette — Sun, 25 Jan 2009 04:28:32 +0000

I have a really good recipe as well, omit crackers, add small pan or a couple of big pieces of cornbread, and cream of mushroom soup. Mix squash/onions, cornbread crumbles, soup, some margarine/butter, salt/pepper, 1/2 the cheese and one egg. Put in dish, cover with remaining cheese and back until brown and bubbly. Yum, my grandma’s recipe, tastes alot like dressing! Great with mashed potatoes and a salad.