Reviewed: Apr. 6, 2012

Thanks so much for this recipe! My family loved it! I used last years yellow and zucchini squash that I had sliced and frozen! Getting ready for this years crop! I let the squash thaw in the collander and squeezed the water out before I used some other readers recommendations and cooked the squash and onions in olive oil instead of water. I did not have water chestnuts or cream of mushroom so I used cream of chicken and it was still great! The cheese I had was cheddar and monterey jack! I also only had the mayonaise wiith olive oil and black pepper. This is a very versitile recipe.

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Reviewer:

riverrat3

Reviewed: Feb. 6, 2012

Very, very good... will definitely make this one again

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Reviewer:

SANDYANDY6

Reviewed: Dec. 18, 2011

Looks like the zucchini bake that my MIL made for our annual family Pre-Christmas party, minus the onions. It was fantastic! I will definitely be making this myself for the family. Delish!

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Reviewer:

buffyangel4ever

Cooking Level: Expert

Living In: Kingston, Pennsylvania, USA

Reviewed: Dec. 13, 2011

Really enjoyed this dish! I did add a diced turkey kielbasa sausage for my carnivore family. :) The sausage, cheese, and crackers added a really nice flavor for the non-veggie fans in the family. Will definitely be making this again!

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Reviewer:

CARANICOLE154

Cooking Level: Intermediate

Home Town: Jeffersonville, Indiana, USA

Living In: North Las Vegas, Nevada, USA

Reviewed: Dec. 9, 2011

This is the best! I have been making this for several years and always get asked for the recipe.

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Reviewer:

NANCY99

Reviewed: Nov. 28, 2011

My new favorite squash casserole recipe! With a few small modifications, this is a 5 star recipe. On the suggestions of previous reviewers I eliminated the pimentos and increased the amount of squash. I sauteed the veggies rather than boiling them in water, and then put them in a colander lined with paper towels to let them drain really well for a couple of hours. I subbed out low-fat sour cream for mayo. For the topping, I used light butter and used reduced fat cheddar cheese. It turned out awesome! My boyfriend and I ate the entire pan of this over the course of 3 days, and still would happily have eaten more! I will be making this again soon!

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Reviewer:

shayna76

Cooking Level: Intermediate

Living In: Savannah, Georgia, USA

Reviewed: Nov. 15, 2011

ive made this a few times and loved it! i only changed a few things... i left out the pimento peppers(not a fan), i used 2 cans of water chestnuts(i love the crunch), and i added extra squash, and made sure that the zucchini was the same amount as the squash. also, i use about 2 cloves of fresh minced garlic(lovvvve garlic) and added garlic salt instead of regular salt, i also add about a teaspoon of fresh ground peppercorn instead of white. i added about 1 1/2 cup shredded colby jack(dont like cheddar unless in cheesey potatoes), and i used 4 tablespoons of butter and a quarter cup of mayo. thats just way too much in my opinion, especially the mayo. i agree with a few comments that its too crumby, so i only make half the crumb mixture and put it on top.

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