Reviewed: Sep. 18, 2011

I just put the stuffing on the top, and skipped the butter like many other reviewers. And I used cream of mushroom soup. I, too, sliced but didn't peel or mash the squash and this time I'm using zucchini and yellow croockneck squash to mix it up. Great recipe.

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Reviewer:

darmstro67

Cooking Level: Intermediate

Home Town: Caledonia, Nova Scotia, Canada

Living In: Elora, Ontario, Canada

Reviewed: Sep. 7, 2011

I got some free squash and zucchini from a co-worker and found this recipe to try out. I did a few things different. I quartered the squash and zucchini and sauted them with the onions in olive oil and garlic. I didn't mash them but put the chunks in with the soup/sour cream mixture and added a can of Rotel. The Rotel gave the dish the flavor some other reviewers complained was lacking. My husband said he would have this almost vegetarian dish anytime.

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Reviewer:

Lil' Punkin

Cooking Level: Intermediate

Reviewed: Aug. 14, 2011

This recipe is awesome. I have made it several times and everyone loves it and wants the recipe. Thank you ladysmom.

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Reviewer:

sandym

Cooking Level: Expert

Home Town: Smithfield, Rhode Island, USA

Reviewed: Jul. 20, 2011

I love squash and wanted something yummy besides fried squash. My neighbor gave me this recipe to try and it is AMAZING! The only change I did make was adding grated cheese to the recipe to make it cheesy and kid friendly! One hint I would like to give is -- instead of boiling the squash and onion, sautee it in olive oil for 10-15 minutes. This gives the dish a better flavor and the squash isn't as mushy!

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3 users found this review helpful

Reviewer:

Brenda

Cooking Level: Expert

Reviewed: Sep. 16, 2010

This was excellent. I added some leftover roast chicken for a one pot meal. Hubbie loved it.

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Reviewer:

SUSANNE101

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Jul. 30, 2010

my family loved this recipe. this is a keeper

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Reviewer:

knarcisse

Reviewed: Jul. 9, 2010

Judging by the ratings, this seems to be a hit or miss recipe. Obviously it was a miss with me and the wife, and we both like squash. The squash was fresh from our backyard garden so that wasn't the problem. What put me off was the sour cream. And that's odd because I like sour cream. But it didn't suit me in this recipe. I did like the herbed bread stuffing. I may try this again minus the sour cream (we have three very healthy squash plants that seem determined to take over the planet so I have to do something.) My thanks and appreciation to Ladysmom for the effort.

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Reviewer:

TENNESSEE

Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA

Living In: Humboldt, Tennessee, USA

Reviewed: May 27, 2010

My family and I have been making this exact recipe for years at Thanksgiving, so I know it is amazing! This recipe is the reason I don't like to try other squash casseroles -- honestly, the other ones I have tried NEVER stack up! Things I do differently: I don't peel or seed my squash. I cut the squash instead into about 1/4 to 1/2 inch thick slices before boiling, and I do not mash them after boiling -- I just put the slices in the casserole. It tastes delicious this way, although I imagine mashing is good for tricking picky eaters. Another good tip -- you can swap out yellow squash for zucchini in this recipe, or do half and half for some variety and color -- the taste is about the same. Delicious!

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Reviewer:

NERDYCHEESECAKE

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

Living In: Atlanta, Georgia, USA

Reviewed: Oct. 29, 2009

This was VERY squashy. Definitely not the recipe to try if you are not a squash lover. I want to cringe at the thought of it. To be fair, I'm not a squash fan.

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Reviewer:

Chriss Menna

Reviewed: Aug. 25, 2009

This is a recipe that I have made for years. It was passed down from my grandmother. I don't change anything, except I do not peel my squash or take the seeds out. Its Awesome.

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