Reviewed: Jan. 16, 2012

HOLY MOLY! THIS WAS AMAZING! It was so good that i passed out the recipe to everyone at work! SO SO GOOD! I have this recipe memorized now and make it as often as i can! YUM! i tried a different recipe to switch things up- and it was not nearly as good...

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Reviewer:

ICOUNTSTARS

Cooking Level: Intermediate

Home Town: Powhatan, Virginia, USA

Living In: Richmond, Virginia, USA

Reviewed: Aug. 2, 2011

I thought this was OKAY, but I won't make it again. I do have to say, though, that my husband enjoyed it.

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Reviewer:

kerry

Reviewed: Jul. 21, 2011

I was looking for a quick and easy vegetarian casserole recipe and this fit the bill perfectly. I used a mixture of zucchini and pattypan squash instead of yellow squash and substituted mozzarella cheese for the cheddar. It did come out a little soggy since the squash released moisture during the cooking, but I also added an extra egg so that may have contributed as well. Instead of the croutons, I topped it with Romano cheese and panko breadcrumbs. I served the casserole with a slotted spoon so it wouldn't drip, and the crunch of the panko was a perfect complement to the softness of the squash. Overall, it was very good.

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Reviewer:

Gila

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Jul. 6, 2011

I thought this tasted alright. The only change I made was subbing a cup of litely buttered ritz type crackers for the croutons, because I don't care for casseroles with bread crumb or crouton toppings. I also used lite cheddar and a little less than what was called for as cheese does not come in 2 cup bags anymore I realized and that is what I had bought. This will all get eaten up, but I personally thought it was kind of mushy, and it doesn't reheat very well either.

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Reviewer:

Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jul. 5, 2011

Mmmm, so good! This was the first time I've had squash casserole so I was nervous! But I am so pleased! I love it. This recipe is excellent, I will not search for another and I'll be making it many more times. Thank you!

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Reviewer:

Samantha

Reviewed: Apr. 18, 2011

wonderful

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Reviewer:

Reviewed: Mar. 21, 2011

very good. made as is.

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Reviewer:

75206

Reviewed: Mar. 19, 2011

A WINNER! I love squash casserole & have been looking for a great recipe for years. It’s hard to find decent recipe without sour cream (as I’m not a big fan). I have tried similar recipes without the egg. THE EGG MAKES THE DIFFERENCE! It adds great texture to the casserole! My changes include: adding ½ cup grated carrot for color, stewing the squash, carrots, & onion in butter and chicken broth, adding 3-4 dashes of pepper sauce and garlic powder to the mix for depth of flavor, and using bread crumbs dotted with butter on top instead of croutons. SUPER DUPER YUMMY! Try it!

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Reviewer:

KCSTYLE

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

Reviewed: Nov. 8, 2010

I added salt, pepper, garlic powder and used seasoned bread crumbs because I did not have seasoned croutons. Excellent. Will make again and again. Thanks.

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Reviewer:

HIGHSMITH

Reviewed: Nov. 8, 2010

This recipe needs a little something extra to give it some zing. I steamed the squash and onion in the microwave in advance so it was very quick to throw this together for a church potluck on Sunday morning. I will definitely make this again, but will likely add minced garlic, salt, pepper, onion powder etc. to add another dimension to the flavor. This recipe will be perfect for a stress free holiday side dish. Thank you!

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