Prep 15 mins
Cook 1 hr
I originally had this wonderful souffle at a wedding luncheon 36 years ago and have been making it ever since.
- Combine first four ingredients and simmer with water to cover for 20 minutes.
- Drain and mash.
- Add flour, eggs, milk, cheese and 3T butter.
- Bake at 350 degrees in a buttered 1 1/2 quart cassserole for 30 minutes.
- Melt remaining 3T butter and mix with cracker crumbs.
- Top the casserole with the cracker crumb mixture and bake 10 more minutes.
The family thought that the taste of the crackers was overpowering in this recipe. For the kids, this was a good thing, the adults didn't care for it. Also - might suggest that some salt and pepper wouldn't hurt.
Delicious! I made the recipe as directed using only 1 cup of cracker crumbs mixed with the butter. I will be making this again. DH loves this recipe.
It's rare I prepare the same recipe twice within a few days. I did this! The texture alone deserves 10 stars. The recipe turns squash into little bites of fluffy clouds. Texture wise it's unlike other squash casseroles I've tried ..... no canned soups, no gloppy servings. This cuts into pretty squares. I did make a few changes however. The second time I added salt, pepper, garlic powder, and onion powder to the mix. Both times I used 1 cup of cornflake crumbs for the topping instead of the crackers. I now look forward to summer squash overflow. Thank you for sharing the recipe!