Great recipe! I substituted half of the yellow squash with zuchinni and topped with mozzarella. My dad (huge food critic) loved it.

Absolutely fab!! I found this recipe last summer and made it for a cook out. Even people that said they did not like squash loved it. My whole family loves it, even my picky kids. Thank you so much for the recipe!!

This recipe has become a staple of my Thanksgiving menu since finding it a couple of years ago. Something that might help with the "runny" issue that some have commented on is making sure that your squash is well drained. I cut my squash in half lengthwise, scoop out the seeds and then slice into chunks. Those pieces are then cooked according to the directions and drained in a colander with a plate or bowl on top to press out excess moisture. The core of the squash tends to hold a lot of water and, in my opinion, the seeds have a bitter taste. Also, adding a beaten egg to the sour cream/soup mixture helps the whole dish to set up. Instead of putting melted butter into the dish, I save it for drizzling over the Italian dressing seasoning (that I mix with about a half cup of Italian breadcrumbs). This combo makes a nicely browned, crusty topping that is a nice contrast to the creaminess of the rest of the dish. I've also been known to use sauteed bell peppers (any color) if I'm out of pimentoes.

A healthy variant of this recipe has become a Thanksgiving tradition in my family. I usually substitute low fat sour cream, Health Request cream of chicken, low fat butter, and half fat cheddar cheese (I use Cabot brand from Sam's Club). Great taste without the coronary! I also buy matchstick carrots to save some time and often throw in other veggies or ingredients on hand. In the past, I've added mushrooms, red bell pepper (instead of pimento), fresh basil, and even blue cheese (leaving out some of the cheddar). As for the problems people mention with it being too runny, I've never had that problem. I always cook it about 10-15 minutes longer than the recipe states (I live at 4500 ft.) so maybe that's why it sets up better. Otherwise, I suggest adding a bit more sour cream or cheese. I suppose you could also add more cream of chicken but I don't love condensed soup mixes. Enjoy!

This casserole was delicious!!! I will definately make it again. My whole family loved it and wanted to know how to make it. Maybe it could be make thicker by boiling the squash for a shorter period of time.

This was the most popular dish this Thanksgiving! It will be a must have on a regular basis.

I made this for Thanksgiving, and it was wonderful. I will definitely make it again.

I just made this recipe for the third time last night. I liked it so much that I even made it for our big Thanksgiving multi-family pot-luck last year! It's easy, tasty, and travels well.

I made this and took it to work and everyone raved about it. Definitely a keeper.

I made this casserole for the first time tonight...very yummy! Something different, as well...makes for a lovely...not your run of the mill casserole!

This squash casserole was wonderful! I did alter it a little bit though. Instead of bread stuffing, I used a box of corn bread stuffing mix. I also used 1/4cup butter and 8oz sour cream, omitting the water. Since I am the only one that will eat this, I shared half of it with my next door neighbors. They loved it too!

The flavor was pretty good but I followed the recipe exactly and it came out very runny even after letting it have time to set.

I liked the flavour of this recipe, but it was too running. How do we thicken it.

this is a very tasty casserole--easy to make with a food processor to chop vegetables.

Absolutely fabulous! Even the kids who never even try the veggies liked this one. It's asked for a lot for Sunday dinner. thanks for sharing it.