Reviewed: Nov. 26, 2010

I made this for Thanksgiving after I read the reviews. I was so disappointed. This tasted like a dish that you would get at a cafeteria or an old folks home. I made it for 7 people and they all rated it a 4 out of 10.

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Reviewer:

charmaine

Reviewed: Jun. 12, 2010

I am REQUIRED to make this every event...I fry some bacon and cook Vidalia onions in it. I then use carrot matchsticks and cook them soft in Chicken broth for about 10 minutes. I also cook the squash in that also. Otherwise, I do everything else the same!

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Reviewer:

KATLPGA

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Reviewed: Apr. 26, 2010

Served this with a pork tenderloin & everyone raved how good it was. I made this with half summer squash and half zucchini. I boiled the squash, zucchini & carrots for ten minutes. I saute onion and a tablespoon of minced garlic in a tiny dap of olive oil for about minutes. I used fat free condensed soup and "light" cream cheese & still tasted yummy, rich and satisfying. I also sprinkled in 1/4 c of the stuffing mix into the baking mixture which helped dish to have a more firm texture. AFTER the casserole had baked for 30 minutes I then sprinkled an additional 1/2 c of the stuffing and baked for 15 more minutes..this prevented the stuffing from becoming too hard & dry. Next time I am going to try to decrease the butter by a few tablespoons. A new favorite...thanks Robin!

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Reviewer:

KBUSCH

Reviewed: Dec. 23, 2009

Have just prepared ingredients for baking - remains to be seen how it tastes. HOWEVER, listing the squash ingredient as 8 cups COOKED squash is not helpful, especially to someone who is not all that expert in the kitchen! I cooked about 12 cups uncooked squash to get ALMOST 8 cups cooked squash. Revise recipe!

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Reviewer:

Judy L

Reviewed: Nov. 16, 2009

It was good but not great. Was a little too creamy for our taste. Not sure I will make again.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Jul. 21, 2009

I have made this recipe twice in the last two weeks and my family loves it. The only thing I do differently is saute the onions and carrots first so that they aren't too crunchy, and I sprinkle water over the stuffing on top so it is not too crunchy as well. Other than that I stuck to it. You could even use zucchini or any type of squash in place of the yellow, and you could use different soups for something different. Thanks for sharing this recipe, it gave me a good way to use up my garden squash.

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Reviewer:

newmommy

Cooking Level: Intermediate

Home Town: Plainfield, Indiana, USA

Reviewed: Feb. 27, 2009

Very good. Good flavoring. I sliced carrots and cooked them with the squash instead of grating them.

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Reviewer:

amiingram

Reviewed: Dec. 14, 2008

With many recipes that call for stuffing topping, it works better to add that ingredient about half-way through the oven baking part. The topping doesn't need to "cook" and I've found it will sometimes get too hard/brown otherwise.

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Reviewer:

recipe collector

Reviewed: Sep. 14, 2008

Followed directions exactly and out of the oven came a winner!

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Reviewer:

Trisha

Cooking Level: Intermediate

Home Town: Morganville, New Jersey, USA

Living In: New York, New York, USA

Reviewed: Aug. 11, 2007

My family, including the kids, loved this recipe. It's a much lighter consistency than the usual squash casserole recipe that has the cheddar cheese base. If you don't use salt when you cook the squash, make sure you add a little to the mix. It sets best after the casserole has cooled a little.

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