Yellow Summer Squash Souffle

Submitted by ejnei

"I originally had this wonderful souffle at a wedding luncheon 36 years ago and have been making it ever since."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 lbs yellow squash, sliced
• 1 medium onion, sliced
• 1 teaspoon salt
• 1⁄2 teaspoon sugar
• 6 tablespoons butter, melted
• 3 tablespoons flour
• 2 eggs, slightly beaten
• 1 cup milk
• 1⁄2 lb sharp cheddar cheese, grated
• 1⁄2 box Ritz cracker, crumbled

directions

1. Combine first four ingredients and simmer with water to cover for 20 minutes.
2. Drain and mash.
3. Add flour, eggs, milk, cheese and 3T butter.
4. Bake at 350 degrees in a buttered 1 1/2 quart cassserole for 30 minutes.
5. Melt remaining 3T butter and mix with cracker crumbs.
6. Top the casserole with the cracker crumb mixture and bake 10 more minutes.

Reviews

[Lee Calhoun]

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.

 

[Deborah E.]

I've eaten this all my life, it's been a recipe in our family dating back through my great grandmother's life. We use the yellow squash boiled with the onion - I use town house crackers just 1 strip crushed- 2 eggs beaten- salt and pepper - and some mild cheddar cheese, probably about a cup or less .... mix together pour into casserole dish sprayed with Pam and bake. I have added the butter sometimes and sometimes not ....but I have never added flour, sugar, milk, or 2 strips of crackers!

 

[nerhardt1]

I made this the other night and I added two tablespoons of fresh rosemary. I agree with the other reviews that the topping was a little too much, but the flavor of the souffle was magnificent. I am making it again tonight sans topping.

 

[Lorac]

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.

 

[Susie D]

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!