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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Reviewer:

~*Brandy Lee*~

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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Reviewer:

cookntraveler

Cooking Level: Intermediate

Living In: Franklin, Tennessee, USA

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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Reviewer:

Andrea

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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Reviewer:

Grace

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

Reviewed: Sep. 23, 2009

This was a good dish to start, but made me a little sick after a few bites. 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, but it was still too much for me. The texture created by the mayo and the squash was so squishy that it made me sick. The flavor was OK but I will not make this recipe again.

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Reviewer:

Rebekah

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

Living In: San Francisco, California, USA

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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Reviewer:

Jac

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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Reviewer:

mhayne2

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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