This is a very good casserole. I gave it 4 stars because after reading reviews I modified it a little. I added 1/2 t. garlic powder, 1/2 t. garlic pepper, only 1 egg, and 2 additional T. butter. If you buy the Ritz 4 pack, 35 crackers is one pack. I think garlic is a must for this recipe unless there is someone out there that doesn’t like garlic. Over all a very good recipe. My son said it was not his favorite, hubby said, “I like it fine”. As for me, I really liked it.
LOVED THIS. I had to health-ify it a little bit though. First, I doubled the amount of yellow squash because I had two very large ones from my garden I needed to use up. No need to double the other ingredients. I used Reduced-Fat Ritz Crackers, Fat Free Cheddar Cheese, Skim Milk and 1/2 cup Egg Beaters instead of the eggs. I also reduced the melted butter to 3 Tablespoons (Don’t get rid of it altogether, it is a key flavor). I didn’t have light butter or I would have used that and saved even more calories! I also skipped the last 2 Tablespoons of butter on top & just misted the top with a couple sprays of 0 calorie spray-butter. You literally can cut the calories of this recipe in HALF with low-fat/ fat-free ingredients & it is still AMAZING!
I thin slice the squash and use yellow squash that are not overly mature (more mature – the larger the seeds will be). I did make one tweak in this recipe and that is, I lightly grated nutmeg over the squash and onions and then topped with the buttery crackers and cheese. The seasonings I use are salt, pepper and nutmeg – that’s it! Everyone always cleans out the dish! Delicious! Thanks for sharing!
This was absolutely the hit of my Easter dinner! I added some cooked bacon but I won’t do that next time. I think it took away from the purity of the taste of the yellow squash. I also used 2% cheese, skim milk, and light butter. I used 1 sleeve of Ritz crackers and it was perfect. I’ll make this again and again. Thank you for this great recipe!!!
Delicious. I cooked the squash using a microwave steam bag and sauteed the onions in some olive oil. For the cheese, I used a mixture of grated cheddar and mozzarella. It was a hit with my husband.
Ingredients:
2 1/2 lbs of Squash
3 T butter
2 eggs
4 T flour
Salt and Pepper to taste
1 Cup of Milk
8 oz of Cheddar Cheese
Cracker Crumbs
Directions:
First take your squash and cut them up in squares,
and boil them until they are nice and tender.
Then drain the squash so there is no water left,
and smash the squash up like smashed potatoes!!
source :chefs-collaborative.blogspot.com
