Squash Casserole

This recipe is a keeper. I like the mild flavor and that the ingredients are what is usually already in the refrigerator. I did use all the butter to saute, added paprika and parsley to the squash as it was cooking and also the salt and pepper. Removed the pan from the burner and let it cool while the oven heated, and then mixed the milk, eggs and cheese in a one quart measuring cup, then stirred it into the pan. Came out delicious.

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!


The first time I made this recipe, I found it to be a little to bland for my taste. To compensate, the next time I made it, I sprinkled the squash liberally with dried oregano while it was steaming, and added a couple of pinches of nutmeg to the squash when adding the cheese and cracker mix. A definite improvement.


2 1/2 lbs of Squash
3 T butter
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