Reviewed: Jun. 27, 2010

Cooked the onion with the squash. I used Ritz crackers instead of bread crumbs. This is really rich so the second time I made it I halved the butter that's mixed into the topping. Everybody asks for this recipe.

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50 users found this review helpful

Reviewer:

grandmasue

Reviewed: Dec. 27, 2009

Good. First squash casserole recipe I've seen without cheese. Next time will boil the squash for a shorter period of time and use a lot less butter for the topping. Baked this in convection oven at 325 for 45 minutes.

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47 users found this review helpful

Reviewer:

Peach822

Cooking Level: Intermediate

Living In: Fernandina Beach, Florida, USA

Reviewed: May 29, 2010

I added some Parmesan cheese on top also---yummy

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23 users found this review helpful

Reviewer:

wendi

Reviewed: Mar. 11, 2011

I also used seasoned breadcrumbs because that was all I had, and I also did 3 yellow squash and 3 zucchini. I really think this is such a great recipe that even having to make a couple of changes didn't change how great it turned out! Will deffinately be making this again! Now back to the yummy goodness!!!

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15 users found this review helpful

Reviewer:

dreammaker72000

Reviewed: Jun. 9, 2010

This is a great recipe! Instead of dry bread crumbs I used progresso garlic & herb bread crumbs and it gave it a little kick!

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13 users found this review helpful

Reviewer:

Sherilyn

Reviewed: Jun. 27, 2011

This was fantastic! I did tweak it just a tad for our own tastes. We grew our own squash and used that. I used plain whole wheat bread crumbs and added about 1 tbs. Italian seasoning to it. To the chopped onion I also added 4 small cloves of garlic that I pressed through a garlic press. Then, for the top coating of bread crumbs I substituted crushed up Ritz crackers in place of bread crumbs for a little different, crunchy flavor. This also makes great leftovers. Will be making this again!

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12 users found this review helpful

Reviewer:

BKBISHOP

Cooking Level: Expert

Living In: Fairfax, Virginia, USA

Reviewed: Mar. 20, 2011

Very, VERY good. I made w/ a mix of 'calabaza' squash (like a pale zucchini) and frozen yellow squash. Would be good for a veggie potluck, swapping the butter for seasoned olive oil. Whole family liked it, even the veg-reluctant among us.

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9 users found this review helpful

Reviewer:

VOJERLEDA

Reviewed: Jun. 15, 2011

I never eat squash but I grew some in my garden so I gave this recipie a shot....WOW am I glad I did. This was so good I am on my 3rd batch this month. I did not have any bread crumbs so I browned some baguettes I had and chopped them in the food processer instead and added jalapenos also from the garden mmmmm mmmm good.

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7 users found this review helpful

Reviewer:

Libby

Reviewed: Jun. 13, 2011

Delicious, easy, and cheap to make. Great for a potluck. Don't peel the squash and use both yellow squash and zucchini for more color variation. I used 4 squash in the recipe, but probably could use more. Probably could use less butter.

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6 users found this review helpful