Love this recipe. If you chop your veggies, no need to waste time precooking as some have suggested. I make as is and add a cup of cheddar in addition to parmesan. Very quick and easy and tastes great.

Reviewed On: Nov. 21, 2009

I love this recipe. I found it during my search for restaurant, custard type m&c. This recipe is a perfect example of that and is so easy. It's much better than the cream sauce based recipes. Everything is added all at once and no precooking the pasta. Who could ask for more simplicity. I use shredded sharp cheddar instead of American or Velveeta. I've used regular noodles and the large and I prefer the large. You need to slightly stir 2/3 of the way through cooking and take out when time is up. Even if it doesn't look like it is done it will firm up when it sits awhile. It's easy to overcook this recipe. If it is not overcooked, it reheats nicely. Thanks so much for this recipe.

Reviewed On: May 24, 2009

I love squash casserole and this is the best recipe I've found for three reasons. One, you don't have to precook the squash: therefore, the squash is not mushy but firm if you make the pieces chunky rather than thinly sliced Two, you don't have to crush all those buttery round crackers. The bisquick absorbs all the liquid from the squash. Three, it tasts better than any other recipe I've tried. The real difference is the firmness of the squash. The only change I've made is to cook it in an 8x11 pan instead of 9x13 even when I increase ingredients. I usually increase the squash and add a little milk to make the sauce go further. Thanks so much for this recipe!

Reviewed On: May 24, 2009