I'm so happy to be cookin' with Jack today, and since y'all let me talk all about him in today's video, I'd love to hear all about your grandchildren too!
Paula, your cooking is the BEST! I'm still praying I make it to grandkids; in the meantime, I had a lid thief too. Started keeping all my lids in ONE container. It helps a good bit. Not perfect, y'all, but it helps. TY for all you do, hun..
Me and my husband ate at your restaurant 15 years ago in Indiana and I fell in love with your food. I utube you all the time. I look at your recipes before I start cooking anything. Love you and you are so talented. Keep up the great work. I pray for you and your family. Thank you for being a sweet heart you are.
In PA we not only grow yellow crook neck squash, we grow straight neck squash as well as patty pans and lordy let's not forget zucchini. We eat fried squash, squash casserole in so many styles such as Pennsylvania Dutch, Mediterranean style, oven fried, and my favorite stuffed squash. So yeah we Northerners know squash. And I make zoodles with a our zucchini and serve it in place of spaghetti. And Butter is KING!
I was originally from PA then OH and now GA. We always had both yellow squash and zucchini. Would you share your Mediterranean and stuffed zucchini recipes, or maybe just what the stuffing was? They sound delish.
Yellow squash and zucchini make great quiche. I like bacon in it to. If you make a vegetable quiche, you can add mild diced green chilies. A little paprika, chuves, onion, leek (optional) garlic salt with parsley, pepper. You can add shredded carrot for color. I like to use mexican cheese and parmesan but any cheese or more than one will do. Cheddar and Colby mix also good with parmesan. You can add cauliflour and broccoli if you want. I'm a big fan of frozen corn. Heat 6 minutes in the microwave use a fourth to half a package. The premade pie crust at Albertsons works great even the bottom browns. If you buy bacon pieces at Costco save you a lot of time and splatter. 425 degrees for 15 minutes to set up. Then down to 350 degrees. I cover edges with tin foil and my family and friends just love my quiche.
I've lived in the northern half of the country my whole life. In fact as north as you can go in the USA. When we talk of squash we're thinking of the same squash as anywhere else. It can be summer squash, acorn, butterniut, zucchini, Spaghetti squash you name it. It's all squash to us.
I loved my granny’s and moms way, fried squash After the squash was nice and soft while that was cooking, they fried bacon, and when that was done, put some onion in there that they fry up for a little bit dumped out most of the grease add butter put that squash back in there and just kept warm, stirring it around in the frying pan and you had the best fried squash with bacon
I steam my squash, onions and celery and drain. Put in casserole dish, add in butter and panko. Mix in sour cream. Put topping crackers and butter on top and bake until browned. That way, the vegetables are not mushy. They maintain some form.
I’m from Ohio and yellow squash is squash and green squash is zucchini A lot of times the other zucchini are called by their regular names like acorn etc or gourds! It’s all yummy!
I just made this. I turned it Keto using pork rinds in place of Ritz, and I added bits of crispy bacon throughout. Everything else I kept original to your recipe. It is Fabulous❤️ My family loves it. Thank you for posting this Wonderful dish!!!
I love you Paula. You take me back to my southern roots with every video. My grandmother was such a good cook and raised 7 children. When she became unable to cook I was so surprised to see my grandfather step up and COOK! He use to make the best squash casserole. Very much like yours. I miss them both, and this video took me back to sweet memories.
I just layer all the ingredients uncooked but add a layer of sliced tomatoes ! Pat the butter on each layer and bake in the oven . One pot , and it always turns out perfect . Also use the green zucchini and less yellow when making . Just change it up , but the tomato makes all the difference and that juice that bakes out with those flavors is awesome . I salt and pepper each layer plus the cheese .Everybody loves it !
I'm from the North and we eat yellow squash all the time. I grew up eating and I will be 62 years old in September. 🤣🤣🤣 We cook it with butter, onion, tomatoes and cheese. 😋😋😋
Yep I’m in Michigan. We have yellow squash just like that all year. Then in fall time we have acorn, butternut, etc. I mean we have them all year round, but we tend to eat the latter around fall.
Here in NE Iowa we had a garden full of gorgeous spaghetti squash, then guess what? Those lovely deer ate them right up! And they claim deer won't eat squash! Well, they're wrong about these deer. I really don't like venison, but might have to change my thinking on that.
My mom was Japanese but she added butter to a lot of dishes! Her grandson became an Executive Chef to a famous chef. Because he admired his grandmother so much! When in doubt, cook with butter!
Yes exactly. I'm not sure where she's talking about. I guess Maryland is a southern state but we eat it year round and I always have an abundance in my garden
I solved my "lid eater" problem by storing all pots, pans, and plastic or glass containers with the lid on. I am diligent about putting the lids on as the utensils are washed. Sure it takes a little more room but most are stackable and I ust discard all those that are old and I don't use any more. It works for me.
This is one of my favorite casseroles !!! I add just a little sugar to mine though. I have always added sugar to my squash no matter how I cook it. My daughter in law made one a few weeks ago, but it's called Alabama squash. It's basically the same casserole except you add some chopped up bell peppers and/ or banana peppers. It was so..... good !! I have seen Brenda Gant make the Alabama squash too. Thank you Paula for sharing another awesome recipe. I didn't know that people up north didn't know about our yellow squash down here in Ga. Y'all make sure you buy enough squash, because it will cook down. Just letting you know so you have enough. 😘❤
I just watched another similar recipe and she boiled the squash.. I'm going to take a wild guess that yours is better since your sautéing with steam doin the work .. I think it should retain more flavor that way 👍 Yum yum ! Looks delicious 😃👌
HELLO PAULA ...I've been in love with You & your cooking since we Both were Young , ever since your first cooking show that was broadcast up here to Delaware ... Love everything you cook ...Yes , we indeed have Summer Squash here in New Castle De.... When Southerners came North to find work we brought our seeds with us , we couldn't let these Northerners starve us now could we ??? These people had never seen decent Green Beans til we Southerners started growing KENTUCKY WONDERS , & boy did everyone we know up here wanted to know how to get seeds for them ...Also the firewood or " kindling " type green beans too...You planted them with corn & they grew up cornstalks & were Long , big around , & straight like firewood kindling & you'd just stack them in your arms just like kindling wood , lol... But as good as your casserole looks & I'm sure tastes as good as it looks , squash does tend to lean a little toward the plain or bland side...I was just sitting here & thinking what would I do to bring a little excitement to the dish ...I believe I would find some Hot Peppers , some sweet Banana Peppers , cut them into long strips , find the right ratio hot / to sweet & either Saute them together or oven bake them together cut them into short strips & stir/mix them into the casserole mix & bake....With just enough heat to make it really interesting but not really hot , still cool enough so everyone can still enjoy it , then again a really hot version just might get appreciated by a lot of the people down there ... I know that growing up my Grandmother had brought some CAYENNE HOT PEPPER SEEDS with her from WEST by GOD VIRGINIA & they were the Hottest Hot Peppers anybody had ever seen & tried to eat up here but my father , uncle , cousins , & me would eat these with pinto beans & our foreheads would sweat like the revenuers were chasing us , but we'd still take that next bite & loves every bit of them... By the way , these Cayennes were so hot we had to check the plants every day because they would go to ruin if left too long on the vine ...To clarify ; these peppers would go from a healthy Red color , to a darker Red , then to a Blood Red , the to almost a Black Red just as they almost simultaneously Withered up under their own heat , & once they did they were unusable because once they got to that stage they immediately rotted hanging in place ...Best Cayenne Peppers ever had before or since & up until then those were the hottest peppers we could find in Delaware ....Now , remember , this was over 60 years ago , I'm sure around the world there might have been some peppers a lot hotter than these but they were nowhere to be found here at this time ....Point is , how about trying out a jazzed up peppery version & let us know how it turns out ...Never know , might be so good you start seving a hot version in your Restaurants, Under the Label " NEW RECIPE SIDE DISH AVAILABLE ONLY HERE "...🌶🌶🌶 HOPE you do try this at least one time ... ALSO some CRISPY CRUMBLED UP BACON PIECES. thrown in would just enhance the Peppers I do believe ....👌👌👌👍👍👍👋👋👋
My Grandfather’s garden produced wonderful assorted squash in Hamilton, NY a/k/a Colgate. He & my Great-grandparents owned several farms and during the depression fed the entire (2) counties. Squash & root Veg were mainstays through the year. Wondrous Receipts (Recipes) were born & this was definitely one. Cheeses, cream & dairy from the Creamery & everyone was nourished.
We have tons of yellow squash from our garden. In the past I have not loved yellow squash , but this looks amazing. I will make it this week. I love you Paula. Its like being in a friends house!! Thank you for all your amazing recipes!
I have the honor to eat out your Greek House in Savannah on May 5th 2021 it was a pleasure to be there even though I was sick I was there eating your plates I even took a picture with you with your cardboard picture and a box some spatulas and the magnet we're standing with their sons I'm a big fan of yours your friend here in California
Plaula I’m so happy you shared this recipe, this looks so delicious i am eager to try this. I would love for you do do a series of recipes that contain yellow summer squash in them
I love yellow squash!! Mother used to boil it with onions and I loved that. Then she sliced thin rounds and fried them in flour and I loved that!! My husband isn’t a vegetable lover, except he likes corn & green beans! I like those too, but I love it when the squash is in the stores! That recipe sounds really good and I will definitely be using that all the time!! We are going to Branson, Missouri and I’m planning on going to your Restaurant there!! I can’t hardly wait!! I’ve loved you ever since you were on FoodNetwork!! NORMA COLLINS FROM TEXAS ❤❤🙏🏼🙏🏼🤗
I’m from Virginia and we grow the yellow like you use. We call some of them crook neck squash. I love them like this and fried like green tomatoes. I love going to your restaurant in Branson Missouri. See you there in the fall, love the greens.
Hello!!!! I just wanted to say I am from upstate NY and we have that squash. So much so we have it coming outta your ears during the summer. We call it yellow squash or summer squash. And yes we also have zucchini too. Sometimes we can get it year round but it's not like the ones you get fresh outta the garden. Thank you so much for being you and doing your TH-cam cooking shows. I have definitely made alot of the dishes. ❤❤❤🙏🏼🙏🏼🙏🏼😇😇😇 Love Light and many blessings to all of y'all.
Ohioans call it summer squash. My mom would fix it but I never cared for it. Paula's recipe looks tasty--butter makes everything better, and enough distractions in the ingredients to be yummy.
It’s called summer squash here in Atl area or yellow squash see it labeled in the grocery both ways but I didn’t grow up eating any of the other squashes but this yellow squash found fresh easily during the summer here in the south. Butter really does enhance and compliment this squash
Eddie, here in New Hampshire, we call the squash in this casserole, Summer Squash. I've been eating it every summer since I was knee high to a grass hopper.
Looks delicious. I live in Saratoga Springs NY. We call it Summer Squash as well, I grow it every Summer and i buy it the rest of the year at the grocery store. Love it.
I mix it up and do half summer squash, half zucchini, VIDALIA onion (important), saltines, cheddar jack, pepper jack, salt/pepper/garlic powd/onion powd, & splash of milk if needed. Sometimes I saute the squash/onions in bacon grease AND butter if I got it.
My recipe is different. I steam the squash and onion, and I add a can of cream of mushroom and an egg. Other than that, it’s the same. I love squash casserole! ❤️😊
I prefer to add mayo and sour cream (1/4 cup each) and a little Lawry's Season Salt instead of plain salt for extra flavor. If you like a little crunch, chopped water chestnuts are delicious in this!
I just slice my yellow squash (or zucchini) and put it in freezer bags and put in the freezer. I've made yellow squash only and both yellow squash & zucchini together casseroles. I've also added browned ground beef to my casserole to make a one dish meal.
If it is a new recipe, I will follow it the first time. After that, it is by sight. People will ask for recipes and I have to stop and think about measurements, which feels like a crap shoot. lol I so love your videos! They have helped to make the last year and a half bearable!
I keep the lids for my plastic bowls in a square plastic tote on a shelve in my bottom cabinet, that’s where they go when I’m not using them. Periodically I go through them & match them up, the bottoms with on top gets trashed & same with the tops.I have them lined up by size, I can just about find a lid in the dark...yes I have no life but I try to be organized if I can be. Love you Miss Paula.
Now that it is easier to find lactose free and gluten free products I can make a version of this that everybody in my family can eat and enjoy. Thank you for making this one again, Paula!
looks great , will def try this one , however , i am from upstate ny , and when we hear yellow squash , we think just what ur cooking , now we can only get this in the summer time , and it def is because friends n family grow it , but in the fall we have what we call the winter squash , which is pumpkin, hubbard , acorn and so forth squash , so know that all not all northern ppl dont know about summer squash !!
I'm from Maine. And we know yellow squash very well. And we make squash casserole too, it's a favorite! Maybe a little different than yours. We use cream of mushroom, and stuffing on top. Yum! Yours looks great too.
+1 I'm Upstate New York, and by some chance, we get summer squash here too! Who would have thought? In all honesty, I don't get why the southern folks don't get that there are hillbillies up here too.
The only squash my folks grew in rural Northwest Missouri was Yellow squash AKA summer squash. 1945 to 1994. I never saw a zucchini until I moved to the big city.
Girl you must have been reading my mind I have been asking several TH-camrs to please show me how to make a squash casserole thank you thank you thank you!
I make a similar casserole. The "original" casserole had crushed crackers, but I've discovered that it's much better with Pepperidge Farm herb stuffing mix (mixed into the dish) makes it tastier.
I'm so happy to be cookin' with Jack today, and since y'all let me talk all about him in today's video, I'd love to hear all about your grandchildren too!
Thanks for the recipe. I've cooked your banana pudding recipe, everyone loved it
I have 5 grandbabies. Lacy is 9yrs, Blaze is 7yrs, Roen & Azlee are 4yrs old & Mila is 3yrs old! They are the light of my life & keeps this Mimi busy!
M
@@deniset943 QQ-///2:
Paula, your cooking is the BEST! I'm still praying I make it to grandkids; in the meantime, I had a lid thief too. Started keeping all my lids in ONE container. It helps a good bit. Not perfect, y'all, but it helps. TY for all you do, hun..
I live up North and have eaten yellow squash my whole life. I even grow it in my garden.
The lid eater is the same one who eats all the socks that go missing from the dryer
Love you Mrs Paula
Me and my husband ate at your restaurant 15 years ago in Indiana and I fell in love with your food. I utube you all the time. I look at your recipes before I start cooking anything. Love you and you are so talented. Keep up the great work. I pray for you and your family. Thank you for being a sweet heart you are.
In PA we not only grow yellow crook neck squash, we grow straight neck squash as well as patty pans and lordy let's not forget zucchini. We eat fried squash, squash casserole in so many styles such as Pennsylvania Dutch, Mediterranean style, oven fried, and my favorite stuffed squash. So yeah we Northerners know squash. And I make zoodles with a our zucchini and serve it in place of spaghetti. And Butter is KING!
I was originally from PA then OH and now GA. We always had both yellow squash and zucchini. Would you share your Mediterranean and stuffed zucchini recipes, or maybe just what the stuffing was? They sound delish.
Yassss pa all day
Yeah, I am from Ohio and my family, especially my grandma, was always cooking these squash. As well as fried green tomatoes!!
@@stacey5925 lo MO ml
Sorry, made a mistake here!
Yellow squash and zucchini make great quiche. I like bacon in it to. If you make a vegetable quiche, you can add mild diced green chilies. A little paprika, chuves, onion, leek (optional) garlic salt with parsley, pepper. You can add shredded carrot for color. I like to use mexican cheese and parmesan but any cheese or more than one will do. Cheddar and Colby mix also good with parmesan. You can add cauliflour and broccoli if you want. I'm a big fan of frozen corn. Heat 6 minutes in the microwave use a fourth to half a package. The premade pie crust at Albertsons works great even the bottom browns. If you buy bacon pieces at Costco save you a lot of time and splatter. 425 degrees for 15 minutes to set up. Then down to 350 degrees. I cover edges with tin foil and my family and friends just love my quiche.
I've lived in the northern half of the country my whole life. In fact as north as you can go in the USA. When we talk of squash we're thinking of the same squash as anywhere else. It can be summer squash, acorn, butterniut, zucchini, Spaghetti squash you name it. It's all squash to us.
I’m 60 years old and my grandmother made BIG Sunday dinners for us growing up,, squash casserole was one of many that she made.
We have the yellow squash, which we call summer squash. I live in WI, and we have it all the time, year round.
Y'aaaaaaaaaoul
I live in Connecticut and we have yellow, zucchini, acorn all year . The only one I don't remember seeing is butternut, until fall.
Isn’t Summer Squash the same as Crook Neck Squash?
We just call it yellow squash and the other zucchini
Those lids are hangin out with all those lost socks. Lol.Karen from Canada
When tupperware lids disappear, they come back as socks without a mate!
Amen!😂😂😂
Ain’t that the truth!!!
Lol
We say our lids and socks go to West Virginia. I don't know why but that was what my grandmother always said.
LOL
I loved my granny’s and moms way, fried squash
After the squash was nice and soft while that was cooking, they fried bacon, and when that was done, put some onion in there that they fry up for a little bit dumped out most of the grease add butter put that squash back in there and just kept warm, stirring it around in the frying pan and you had the best fried squash with bacon
I steam my squash, onions and celery and drain. Put in casserole dish, add in butter and panko. Mix in sour cream. Put topping crackers and butter on top and bake until browned. That way, the vegetables are not mushy. They maintain some form.
We cook squash with bacon and onions. We cook the bacon first, then the 🧅 onions, then we add the squash all in the same pan.
That sounds tasty. My mom always cooked it with oil, then the onions, and sugar and vanilla.
I hit the hands up button but it didn't add my count. Maybe mine was too old. The beacon onions then squash is something I will try. Thank you
Cooked that way would be awesome.
I’m from Ohio and yellow squash is squash and green squash is zucchini
A lot of times the other zucchini are called by their regular names like acorn etc or gourds!
It’s all yummy!
Amen! Yellow is squash and green is zucchini. I finally hear it right.
Vermont here, love my yellow squash and zucchini!
We Northerners are absolutely used to yellow squash, but he’s right that it’s more of a summer thing .
We have yellow squash up north, & acorn, also butternut. Zuccini, eggplant. We used to grow it in our garden when we were younger.
I'm from up north and we know what a yellow squash is lmao we eat them all the time... I think Eddie was just sheltered when he lived up north
Lol they think up north folks dnt knw notning we jus do things differently up north thts all lol . True northern by heart
My husband came from the north and he didn’t like squash till I started cooking them for him. I’m from Alabama
I just made this. I turned it Keto using pork rinds in place of Ritz, and I added bits of crispy bacon throughout. Everything else I kept original to your recipe. It is Fabulous❤️ My family loves it. Thank you for posting this Wonderful dish!!!
Lol…I was thinking the same thing
I love you Paula. You take me back to my southern roots with every video. My grandmother was such a good cook and raised 7 children. When she became unable to cook I was so surprised to see my grandfather step up and COOK! He use to make the best squash casserole. Very much like yours. I miss them both, and this video took me back to sweet memories.
Bless your Grandfather.
In Michigan we have Summer Squash ( yellow squash) all year long. Yummy!
Yes, yummy and I'm from Florida.
We love summer squash.. yellow crookneck, patty pan, zucchini etc. central Ohio.
We lived on N Oregon coast & we grew yellow crookneck squash and ate these same type recipes.
I know this sounds stupid but how do you steam?
One of my favorites... I’m growing yellow squash now. Love you from Texas🙂❤️
i’m from Canada. Im growing yellow squash and have had it all my life.
I just layer all the ingredients uncooked but add a layer of sliced tomatoes ! Pat the butter on each layer and bake in the oven . One pot , and it always turns out perfect . Also use the green zucchini and less yellow when making . Just change it up , but the tomato makes all the difference and that juice that bakes out with those flavors is awesome . I salt and pepper each layer plus the cheese .Everybody loves it !
How long and what temperature do you cook yours at?
Louisiana Bayou here. I sautéed squash and zucchini with onion,mushrooms served with fried Alligator 🐊 Yummylicious
I'm from the North and we eat yellow squash all the time. I grew up eating and I will be 62 years old in September. 🤣🤣🤣 We cook it with butter, onion, tomatoes and cheese. 😋😋😋
I grew up in Michigan and have always eaten yellow squash fried and in casseroles. My favorite one has goat cheese in it.
Ive always loved yellow squash and zucchini sauteed together with some garlic,onion and tomato
And I'm from Pennsylvania
Sounds good. Don't know about the tomatoes.
Yep I’m in Michigan. We have yellow squash just like that all year. Then in fall time we have acorn, butternut, etc. I mean we have them all year round, but we tend to eat the latter around fall.
Here in NE Iowa we had a garden full of gorgeous spaghetti squash, then guess what? Those lovely deer ate them right up! And they claim deer won't eat squash! Well, they're wrong about these deer. I really don't like venison, but might have to change my thinking on that.
My mom was Japanese but she added butter to a lot of dishes! Her grandson became an Executive Chef to a famous chef. Because he admired his grandmother so much!
When in doubt, cook with butter!
People up north know exactly what a yellow squash is. In fact I’m growing some in my garden.
Yes. We just dont usually put it in casseroles.
@@lilafeldman8630 no but to say we don’t know what it is is kind of funny
Yes exactly. I'm not sure where she's talking about. I guess Maryland is a southern state but we eat it year round and I always have an abundance in my garden
Relax, she's not trying to insult your Squash knowledge.
Definitely been eating squash of every variety since I’ve been born . Live in ohio
I solved my "lid eater" problem by storing all pots, pans, and plastic or glass containers with the lid on. I am diligent about putting the lids on as the utensils are washed. Sure it takes a little more room but most are stackable and I ust discard all those that are old and I don't use any more. It works for me.
I prefer a thin skinned summer squash to a hard winter squash any day! 😊
I’m in Illinois and we have yellow squash and zucchini squash. It’s taking over my garden right now. Lol I made squash casserole last night.
We have yellow squash here in New York also!!!! Love it....
I made this tonight. I added 1/2 a head of cauliflower as I didn't want it to go back. AWESOME!!! My husband loved it.
Didn't want it to go back??
I love yellow squash I have had them all my life up north in New York, in the Hudson Valley .
So happy that you scrape out everything and not let it go to waste!
This is one of my favorite casseroles !!! I add just a little sugar to mine though. I have always added sugar to my squash no matter how I cook it. My daughter in law made one a few weeks ago, but it's called Alabama squash. It's basically the same casserole except you add some chopped up bell peppers and/ or banana peppers. It was so..... good !! I have seen Brenda Gant make the Alabama squash too. Thank you Paula for sharing another awesome recipe. I didn't know that people up north didn't know about our yellow squash down here in Ga. Y'all make sure you buy enough squash, because it will cook down. Just letting you know so you have enough. 😘❤
do you have that recipe? sounds delish.
I’m from up north in Connecticut. We have always had yellow squash. I’m not sure where people got the idea that we don’t know what yellow squash is?
I made that for Thanksgiving last year and there’s no leftovers and I have made it since and it so delicious! 😋
I just watched another similar recipe and she boiled the squash.. I'm going to take a wild guess that yours is better since your sautéing with steam doin the work .. I think it should retain more flavor that way 👍
Yum yum ! Looks delicious 😃👌
We call it summer squash or yellow squash up north!😋
HELLO PAULA ...I've been in love with You & your cooking since we Both were Young , ever since your first cooking show that was broadcast up here to Delaware ... Love everything you cook ...Yes , we indeed have Summer Squash here in New Castle De.... When Southerners came North to find work we brought our seeds with us , we couldn't let these Northerners starve us now could we ??? These people had never seen decent Green Beans til we Southerners started growing
KENTUCKY WONDERS , & boy did everyone we know up here wanted to know how to get seeds for them ...Also the firewood or " kindling " type green beans too...You planted them with corn & they grew up cornstalks & were Long , big around , & straight like firewood kindling & you'd just stack them in your arms just like kindling wood , lol... But as good as your casserole looks & I'm sure tastes as good as it looks , squash does tend to lean a little toward the plain or bland side...I was just sitting here & thinking what would I do to bring a little excitement to the dish ...I believe I would find some Hot Peppers , some sweet Banana Peppers , cut them into long strips , find the right ratio hot / to sweet & either Saute them together or oven bake them together cut them into short strips & stir/mix them into the casserole mix & bake....With just enough heat to make it really interesting but not really hot , still cool enough so everyone can still enjoy it , then again a really hot version just might get appreciated by a lot of the people down there ... I know that growing up my Grandmother had brought some CAYENNE HOT PEPPER SEEDS with her from WEST by GOD VIRGINIA & they were the Hottest Hot Peppers anybody had ever seen & tried to eat up here but my father , uncle , cousins , & me would eat these with pinto beans & our foreheads would sweat like the revenuers were chasing us , but we'd still take that next bite & loves every bit of them... By the way , these Cayennes were so hot we had to check the plants every day because they would go to ruin if left too long on the vine ...To clarify ; these peppers would go from a healthy Red color , to a darker Red , then to a Blood Red , the to almost a Black Red just as they almost simultaneously Withered up under their own heat , & once they did they were unusable because once they got to that stage they immediately rotted hanging in place ...Best Cayenne Peppers ever had before or since & up until then those were the hottest peppers we could find in Delaware ....Now , remember , this was over 60 years ago , I'm sure around the world there might have been some peppers a lot hotter than these but they were nowhere to be found here at this time ....Point is , how about trying out a jazzed up peppery version & let us know how it turns out ...Never know , might be so good you start seving a hot version in your Restaurants, Under the Label
" NEW RECIPE SIDE DISH AVAILABLE ONLY HERE "...🌶🌶🌶
HOPE you do try this at least one time ... ALSO some CRISPY CRUMBLED UP BACON PIECES. thrown in would just enhance the Peppers I do believe ....👌👌👌👍👍👍👋👋👋
My Grandfather’s garden produced wonderful assorted squash in Hamilton, NY a/k/a Colgate. He & my Great-grandparents owned several farms and during the depression fed the entire (2) counties. Squash & root Veg were mainstays through the year. Wondrous Receipts (Recipes) were born & this was definitely one. Cheeses, cream & dairy from the Creamery & everyone was nourished.
We call it Summer Squash! 🧡
Mom cooked by sight and by taste. I love your recipes, they remind me of my Mom's cooking.
We have tons of yellow squash from our garden. In the past I have not loved yellow squash , but this looks amazing. I will make it this week. I love you Paula. Its like being in a friends house!! Thank you for all your amazing recipes!
I was first introduced to this at the restaurant in Pigeon Forge and have been using your recipe ever since. ALWAYS a hit as a side dish!
I’m absolutely love yellow squash!! We use to grow it in my garden!! Tell Eddie we eat squash in Maryland!!!! 😊
New Englander here, and yes we are familiar with yellow squash. We typically called it summer squash. You can get it year round as well.
I have the honor to eat out your Greek House in Savannah on May 5th 2021 it was a pleasure to be there even though I was sick I was there eating your plates I even took a picture with you with your cardboard picture and a box some spatulas and the magnet we're standing with their sons I'm a big fan of yours your friend here in California
Ms. Paula that looks delicious. I was wondering if you could make a Peter Paul. Mounds Cake. Thank you🤗
I love ⌚ ng you cook Paula,always have,,,,😁
Plaula I’m so happy you shared this recipe, this looks so delicious i am eager to try this. I would love for you do do a series of recipes that contain yellow summer squash in them
I am so happy to find her!! ☺️ That's delicious real food. I missed her.
I love yellow squash!! Mother used to boil it with onions and I loved that. Then she sliced thin rounds and fried them in flour and I loved that!! My husband isn’t a vegetable lover, except he likes corn & green beans! I like those too, but I love it when the squash is in the stores! That recipe sounds really good and I will definitely be using that all the time!!
We are going to Branson, Missouri and I’m planning on going to your Restaurant there!! I can’t hardly wait!! I’ve loved you ever since you were on FoodNetwork!!
NORMA COLLINS FROM TEXAS
❤❤🙏🏼🙏🏼🤗
I’m from Massachusetts and my family has always grown yellow squash. It’s not a just a Southern thing.
I have tons of lids with missing bowls !!!This is one of my favorite recipes and it is a family favorite during the holidays.
Yea idk what Eddie or Paula think but we have heard, grow and eat squash up here. We eat it year around too.
I’m from Virginia and we grow the yellow like you use. We call some of them crook neck squash. I love them like this and fried like green tomatoes. I love going to your restaurant in Branson Missouri. See you there in the fall, love the greens.
I just made your version of squash casserole. So yummy Ms Paula. Thank you for the recipe. God's speed to you and yours.
Hello!!!! I just wanted to say I am from upstate NY and we have that squash. So much so we have it coming outta your ears during the summer. We call it yellow squash or summer squash. And yes we also have zucchini too. Sometimes we can get it year round but it's not like the ones you get fresh outta the garden. Thank you so much for being you and doing your TH-cam cooking shows. I have definitely made alot of the dishes. ❤❤❤🙏🏼🙏🏼🙏🏼😇😇😇 Love Light and many blessings to all of y'all.
Ohioans call it summer squash. My mom would fix it but I never cared for it. Paula's recipe looks tasty--butter makes everything better, and enough distractions in the ingredients to be yummy.
It’s called summer squash here in Atl area or yellow squash see it labeled in the grocery both ways but I didn’t grow up eating any of the other squashes but this yellow squash found fresh easily during the summer here in the south. Butter really does enhance and compliment this squash
Eddie, here in New Hampshire, we call the squash in this casserole, Summer Squash. I've been eating it every summer since I was knee high to a grass hopper.
Knee high to a grasshopper. That's a long time.
I go to Paula Deen's cookbooks when I want really tasty recipes!
Paula I have been a fan of yours for year's. I am a country cook retired now . I love you and love your recipes it's nice to have you back
I sauté in butter zucchini, summer yellow squash, onions, and mushrooms! Yum! We live in Colorado.
Looks delicious Mrs. Paula. Will try this over the weekend with some steaks off the grill. God bless you and your family, Eddie and Teresa. 🙏❤🌷
In the Midwest we call it summer squash
My Grandmother made this all Summer long. Always put cream cheese in it too. So good.
Looks delicious. I live in Saratoga Springs NY. We call it Summer Squash as well, I grow it every Summer and i buy it the rest of the year at the grocery store. Love it.
Love you Paula Deen! That squash casserole looks so delicious!
I mix it up and do half summer squash, half zucchini, VIDALIA onion (important), saltines, cheddar jack, pepper jack, salt/pepper/garlic powd/onion powd, & splash of milk if needed. Sometimes I saute the squash/onions in bacon grease AND butter if I got it.
My folks from SC, sliced yellow squash and cooked in butter, added sauteed onion, salt and pepper then added milk.
My recipe is different. I steam the squash and onion, and I add a can of cream of mushroom and an egg. Other than that, it’s the same. I love squash casserole! ❤️😊
I love squash and squash casserole. Thank you for sharing your recipe with us Miss Paula. Love and best dishes to you and Eddie and Theresa.
I prefer to add mayo and sour cream (1/4 cup each) and a little Lawry's Season Salt instead of plain salt for extra flavor. If you like a little crunch, chopped water chestnuts are delicious in this!
I just slice my yellow squash (or zucchini) and put it in freezer bags and put in the freezer. I've made yellow squash only and both yellow squash & zucchini together casseroles. I've also added browned ground beef to my casserole to make a one dish meal.
If it is a new recipe, I will follow it the first time. After that, it is by sight. People will ask for recipes and I have to stop and think about measurements, which feels like a crap shoot. lol I so love your videos! They have helped to make the last year and a half bearable!
I keep the lids for my plastic bowls in a square plastic tote on a shelve in my bottom cabinet, that’s where they go when I’m not using them. Periodically I go through them & match them up, the bottoms with on top gets trashed & same with the tops.I have them lined up by size, I can just about find a lid in the dark...yes I have no life but I try to be organized if I can be. Love you Miss Paula.
Love you Paula and I'm a Savannah girl too. You remind me of my mom and grandma who were Ga. Girls too.
Golly gee almighty, Paula, I do love you. You know how to make it delicious when you cook an ingredient separately.
No I live in MI and we have Yellow Squash during the Summer. I love your squash casserole! I made it last Summer and it was great! Love ya Paula!
Gotta admit....never been a fan of yellow squash...but this looks delightful!!! Thx u so much Paula💗
One of my favorite side dishes. Just like my Mama use to make! Thanks Paula Love you girl! Your twin!!!!!
Now that it is easier to find lactose free and gluten free products I can make a version of this that everybody in my family can eat and enjoy. Thank you for making this one again, Paula!
looks great , will def try this one , however , i am from upstate ny , and when we hear yellow squash , we think just what ur cooking , now we can only get this in the summer time , and it def is because friends n family grow it , but in the fall we have what we call the winter squash , which is pumpkin, hubbard , acorn and so forth squash , so know that all not all northern ppl dont know about summer squash !!
I've been eating squash casserole all my life and loving it. But I have never eaten this squash casserole and I can't wait!
Have you tried buttered Pepperidge Farm Dressing in the place of buttered cracker crumbs? Yummy❣️
I'm from Maine. And we know yellow squash very well. And we make squash casserole too, it's a favorite! Maybe a little different than yours. We use cream of mushroom, and stuffing on top. Yum! Yours looks great too.
+1 I'm Upstate New York, and by some chance, we get summer squash here too! Who would have thought? In all honesty, I don't get why the southern folks don't get that there are hillbillies up here too.
The only squash my folks grew in rural Northwest Missouri was Yellow squash AKA summer squash. 1945 to 1994. I never saw a zucchini until I moved to the big city.
I use yellow crookneck squash and yellow zucchini interchangeably. My kids love it turned into noodles.
I’ve been making my squash casserole this way since the first time I saw your recipe! It’s so, so good.
Can I use frozen squash if I don't have fresh.
Is Paula okay?
Stop eating while you cooking...
We have yellow squash in the north but we call it summer squash. I love it.
Girl you must have been reading my mind I have been asking several TH-camrs to please show me how to make a squash casserole thank you thank you thank you!
The squash casserole. thanks Paula, for showing me how to make it.🌷🌸
I make a similar casserole. The "original" casserole had crushed crackers, but I've discovered that it's much better with Pepperidge Farm herb stuffing mix (mixed into the dish) makes it tastier.