Reviewed: Apr. 30, 2012

I never made a casserole with squash before this and it was an outstanding dish. Everyone loved it. It was very easy to make and I will definitely be making this again!

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grasshopper13

Reviewed: Mar. 12, 2012

Delicious! Prepared as directed. Definitely a keeper. Thank you for sharing.

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Reviewer:

LYNNESTWINS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Snellville, Georgia, USA

Reviewed: Feb. 9, 2012

I wanted to like this casserole, but, the flavor just didn't suite our taste. We prefer our squash a little more firm, so, I only boiled the squash about 8 minutes and it was a perfect texture. I also thought a stick of butter would be too greasy for us, so, I reduced the butter to 4 tbsp which was plenty. The problem for us was the sugar. It was too sweet for us. Instead of enhancing the flavor it just seemed an odd combination for our taste. It seemed that most people liked the casserole as is, but, if you prefer a more savory dish like us - I would leave out the sugar.

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happyschmoopies

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Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

Reviewed: Dec. 29, 2011

Yummy! A couple of changes: I mixed in the cheese instead of sprinkling on top, and I omitted the crackers. Delish!

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mdeandrea

Reviewed: Aug. 7, 2011

This was too sweet for my taste...would probably leave out the sugar if I make it again.

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Hnrzgrl

Reviewed: Aug. 4, 2011

Wow!!! I was surprised at how delicious this recipe is. I mixed in the cheese and omitted the crackers, and it was amazing! I will be making and freezing this dish as my yellow squash comes out of the garden. Outstanding!

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ChrisB

Cooking Level: Expert

Home Town: Cheyenne, Wyoming, USA

Living In: Johnstown, Colorado, USA

Reviewed: Jul. 2, 2011

This is THE squash casserole recipe! I use Allrecipes as a 'guide source' and this recipe was right-on-the-nose for egg-milk-squash ratio. I had two quart sized bags of yellow and zucchini and used those. I was out of butter crakers, so used buttered corn flakes. I think the crackers would have been better--the corn flake topping turned-out a little too buttery (yes, there is such a condition!). Great recipe; I will defintely use it again.

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Reviewer:

JanetC

Reviewed: Jun. 16, 2011

This was a good way to use up squash, but a bit bland and mushy. I'll make it again when I have another abundance of squash, but will add a liberal aount of seasoning and make it in a shallow pan to balance the crispy top and mushy bottom.

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yum-me

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Denver, Colorado, USA

Reviewed: May 19, 2011

this recipe is amazing as is, but basic enough to allow your own twist on the dish as well. I did not have Ritz or "butter" crackers so I used the saltines I had on hand. The flavors complimented each other in an amazing way. I may add some grilled chicken to it and have it as the main dish. AWESOME and easy.

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