Reviewed: Nov. 27, 2009

Excellent casserole, was a huge hit at Thanksgiving. Amazed that all no-veggie people raved the most!

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MERGRL31

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Reviewed: Nov. 21, 2009

Delicious! We don't like mayo, so we left that out, but followed the directions besides that. It was great!

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Jen

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Reviewed: Nov. 17, 2009

I just made a test recipe for Thanksgiving and this is my new squash dish. I added extra squash and zucchini as it looked like there was too much sauce for my original quantity of veggies. That may be what happened to you, Cristin. I did sautee the veggies in a little butter and olive oil. Added a little red pepper while sauteeing. Otherwise, made as directed. The dish came out better than expected. Five stars!!

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Jane

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Reviewed: Nov. 14, 2009

This dish is very good and the whole family loved it. I followed the recipe as given omitting the water chestnuts and pimentos since they weren't available at the time. I also sauteed the squash's and onions in a little olive oil rather than par boiling them. This is even better the next day. Definitely a keeper!

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sharonr.

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Reviewed: Nov. 13, 2009

I have an AR cookbook with this recipe and have made this numerous times over the past few years. It is absolutely delicious! Very easy to adjust to ingredients on hand. I like to chop the water chestnuts. Great Recipe!

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~*Brandy Lee*~

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Reviewed: Oct. 25, 2009

I made this the past several years for Thanksgiving. There is not a drop left and it is now a must have at our holiday table.

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cookntraveler

Living In: Franklin, Tennessee, USA

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Reviewed: Oct. 17, 2009

WOW! I made this multiple times this summer to "use up" all of the extra veggies we were getting from out crop share. Delicious every time. I even made an extra casserole and put it in the freezer. It bakes up just fine once it is thawed as well.

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Andrea

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Reviewed: Oct. 1, 2009

I modified quite a few things based on convenience. I used only zucchini. Used sour cream instead of mayo, dried basil instead of sage, a can diced chili instead of pimento, Italian cheese blend instead of chedder, and I omitted the cracker part entirely - just topped it with French's friend onions near the end of baking. Really good and different. Obviously...you can change around quite a few things and still get good results.

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Grace

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 23, 2009

This was a great dish. I misread/didn't understand the "buttery round crackers" and ended up buying oyster soup crackers. Once I found out that it was the wrong kind, I didn't crush them before putting everything together so that they would stay a little crunchy. They didn't come out amazing, but it wasn't bad either. I also used less mayonnaise. Next time, I will use less sage and use the Ritz crackers.

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Rebekah

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

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Reviewed: Sep. 16, 2009

I have to say even with all the great ratings I was skeptical but this dish is wonderful. I had no butter crackers so I used pretzels instead, just ran them through the food processor. Sliced the carrots instead of shredding and sauteed the squash and onion instead of boiling them. Will definitely make this again.

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Jac

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Reviewed: Aug. 27, 2009

My husband loves this recipe! I omitted the pimentos, used one sleeve of Ritz, added minced garlic and green peppers and used Tonys instead of salt. Yuummmyyyy!

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mlmorgan

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Reviewed: Aug. 18, 2009

best squash recipe on the planet!!! I've made it as written and with some minor substitutions based on what I had on hand and both ways came out excellent! I made this last night and used sour cream instead of mayo, I also used one sleeve of crushed ritz which did not make two cups (more like 1 1/2 give or take) so I made up the remaining 1/2 cup with equal amounts of panko and Parmesan cheese. I used 2 diced roasted red peppers in place of the pimentos as I happened to have a jar in the house. I also used chopped fresh sage and thyme which gave an awesome flavor. My final modification was to use less butter, I cut it down to 4 Tbls and that was plenty. Oh and be sure to use the water chestnuts as they make the dish. Try this dish you will love it!!!

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Erika

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

I made this just last wk and my whole family ate it up.Love the ritz crackers in it..Love how the taste combined?

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te1307

Cooking Level: Expert

Home Town: Beaver, Pennsylvania, USA

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Reviewed: Jul. 24, 2009

Great flavor, great combo of ingredients. I don't use the pimientos.

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Jul. 23, 2009

This is the best! Don't understand why others had problems... I used the mayo. Left out the chestnuts. Wanted to use the cream of chix but had only cream of brocc. which tasted great! Had a 4oz. jar of roasted red peppers and 1 carrott in it. Had fresh sage. Picked 2, 8" summers & 2, 7" zukes. Used a sleeve & a half of "Hi-Ho" crackers. Cooked w/ water maybe 15 minutes and baked in a glass 13x9x2" pan for 35 minutes. PERFECT! Great colors too! This will be my new summer "pot luck" party dish.

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KYLEM

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: Putnam, Connecticut, USA

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Reviewed: Jun. 19, 2009

This was just ok. I thought it had too many crumbs and was a little too "soupy".

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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: May 7, 2009

Wow! Everyone loved this dish. I switched out the mayo for sour cream, but other than that, followed the recipe as written. It makes a beautiful dish (be sure to use the green tops on your onions). Don't overcook your squash/onion mix...and only heat in oven until hot through and through. You want the veggies to still have a bit of firmness. We forced ourselves not to clean out the dish, for the promise to have the rest of it for dinner tomorrow night! Yum! Thanks for posting such a great recipe that will be a frequent favorite around our house.

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leesann

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Reviewed: Apr. 19, 2009

Everything is great about this recipe...except for the water chestnuts. I usually love water chestnuts in Asian cuisine, but thought they felt out of place and gave the dish an odd flavor. I think adding more vegetables, perhaps even broccoli or more squash, would provide a fuller, more tasteful dish. I do have to mention that no one complained and everyone gobbled up the casserole, but I think I'm going to try it without water chestnuts next time.

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Kelli

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Reviewed: Feb. 25, 2009

LOVED IT!! My husband and kids raved about it! I didn't use pimentos because I couldn't conceive what they may bring to the dish. Although I think I will use maybe 1/2 a cup of sweet red roasted peppers next time for color. Definitely use the water chestnuts..they make the texture perfect, sofy and crunchy. My family can't wait until I make this again. Thanks for a great recipe!!

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Sarah

Cooking Level: Intermediate

Home Town: Debary, Florida, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jan. 9, 2009

This is a great recipe! I substituted sour cream for the mayonnaise, and left out the pimentos. I also sliced the carrots instead of shredding them, and cooked them with the squash. Be sure to definitely drain the cooked squash very well. Not only was this really tasty, it was pretty!

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