Comments on: Awesome squash casserole

By: Lindsey Nair

Lindsey Nair — Tue, 04 Sep 2012 15:32:23 +0000

So glad you liked it, Kristen! Alison, I hope you do, too.

By: Alison

Alison — Tue, 04 Sep 2012 12:50:11 +0000

Hey Lindsey,
I too have been searching for a great squash recipe this summer. I ended up trying one that was topped with breadcrumbs. It was okay, but bland. I am looking forward to trying both your recipe and the one linked by Rebecca. Both of those look great. I have just been in a comfort-food mood recently and nothing will satisfy that craving like a good ole’ southern casserole!
Thanks -

By: Kristen

Kristen — Mon, 03 Sep 2012 14:51:46 +0000

Ok I made this last night. I used yellow squash and white squash from my garden. The only changes I made were using breadcrumbs instead of crackers ( I had no crackers) and I added a couple shakes of cayenne. It was delicious and even the non-squash-eaters liked it.

By: Provolone, R.

Provolone, R. — Fri, 31 Aug 2012 10:43:50 +0000

. . . and a cameo appearance by Howard!! How ya doin’ dude??

By: Jen

Jen — Fri, 31 Aug 2012 02:50:14 +0000

My recipe is similar if not the same but I use a vidalia onion with mine and it really adds to it!

By: Howard

Howard — Thu, 30 Aug 2012 20:55:33 +0000

It was delicious and not overly salty.

By: Kristen

Kristen — Thu, 30 Aug 2012 18:05:43 +0000

Ok thanks, it was just my first thought. As I’ve gotten older, my body has been more picky about responding to the salt in my food, unfortunately, since I’ve always been a big fan of it.

By: Rebecca Holland

Rebecca Holland — Thu, 30 Aug 2012 17:47:11 +0000

I love cheesy squash casserole. Since finding this recipe in Southern Living years ago I’ve adapted it and it’s my go-to recipe. Anything with white cheddar cheese wins me over pretty easily!
I usually add shredded carrots to mine. I’ve also learned it’s incredibly important to get as much water/butter off of the sauteed squash before adding it to the casserole (I usually wring mine out in a towel), it comes out watery if you don’t.
http://www.myrecipes.com/recipe/white-cheddar-and-squash-casserole-10000001187138/

By: Lindsey Nair

Lindsey Nair — Thu, 30 Aug 2012 17:28:20 +0000

I didn’t think it was too salty and I’m fairly sensitive to salt. But after your comment I realized I’m not sure that I added any additional salt. So I changed that to optional.

By: Kristen

Kristen — Thu, 30 Aug 2012 17:19:57 +0000

I just chop up the squash and put it in a casserole with a chopped up onion. Dot the top with butter, and sprinkle with lots of parmesan and some breadcrumbs.
Which I see is similar to what ScottA suggests.

Between the Ritz and Cream of Celery, it just seems the above recipe would be tasty but pretty salty.