Reviewed: Nov. 19, 2011

squash has enough water in it, no need to add more. Adding water makes squash soupy.

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Reviewer:

mzzg

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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jul. 25, 2011

Tasty recipe! I substituted green chiles for the pimento peppers and added a bit of garlic powder to the mix. I also used about half the amount sour cream. Did not use the italian seasoning because we didn't have any on hand. Turned out pretty good!

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Reviewer:

kelhelmen

Reviewed: Jul. 13, 2011

An favorite at family gatherings for years. Next generation asking for the recipe now.

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Reviewer:

AuntLaw

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

Reviewed: Feb. 13, 2011

I made this for a dinner for a crowd and we all loved it. I left off the salad dressing mix because I didn't have any, so I sprinkled about 10 crumbled whole wheat crackers on top instead. I also sauteed the squash and onions in the butter instead of boiling it. I had no idea what was meant by a "medium baking dish", but I used a 9 X 12, and it worked out fine. Awesome recipe!

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Reviewer:

Laura B

Cooking Level: Expert

Reviewed: Sep. 10, 2010

this was a great recipe until the italian seasoning on top! it was just too much. otherwise the flavor was great. i did cut my squash lengthwise and scoop out seeds prior to cooking, increased the cheese, and mixed the italian seasoning with panko for a crunchy topping. next time i will omit the salt. i think another part of my problem was the dish i used. the recipe doesn't specify what size dish and judging by the amount of casserole i had, i used a 8x8. i think a 9x13 would've been better and maybe the topping wouldn't have seemed so strong. but i will be trying it again!

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Reviewer:

cherryebomb

Cooking Level: Intermediate

Reviewed: Sep. 4, 2010

My family loved this squash casserole......... I am making it the 2nd time......

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Reviewed: Jul. 15, 2010

I used 1/2 yellow squash and 1/2 zucchini. I drained it well, but it was still runny. It was better the second night.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Jul. 10, 2010

I added bread crumbs to the mixture. I also substituted greek yogurt for the sour cream. Next time I will omit the butter.

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Reviewer:

Fawn

Cooking Level: Beginning

Home Town: Rialto, California, USA

Living In: Hayward, California, USA

Reviewed: Jul. 9, 2010

This tasted good but was very runny. I might make this again and try to thicken it with something.

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Reviewer:

jgoo

Reviewed: Jul. 8, 2010

Sounds delish, much like my mother's recipe that I have used for years. For those of you saying that is too runny, you might try "pepperidge farm" herb flavored stuffing. Mix about 2 cups with some melted butter and spread on the bottom of dish followed by a final layer of the same on top of the squash mixture and a layer of your favorite shredded cheese on top of all before baking. Almost a complete meal by itself! I usually have this as a side for pork chops. YUM Ms' Porky Pig

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