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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!
There used to be a restaurant here called the Cooker. They had a dish simply called squash souffle. I've searched far and wide for a copycat and this is it! I've made this several times and couldn't figure out why I didn't add a review. This is absolutely wonderful and freezes well using my Foodsaver (you gotta get one of those). Thank you, thank you Ejnei for sharing!!!
Very light and fluffy. You could easily sub this for mashed potatoes. After reading the previous review, I only used 1 sleeve (1/4 box) of crackers. I agree that 1/2 box would be waaay to much. The 1 sleeve was perfect. The sharp cheddar adds a nice flavor. I added a little salt and pepper. I will use this recipe a lot this summer when my aunt gives me her garden squash. Thanx for the yummy recipe!