Reviewed: Dec. 16, 2011

I want more reciipes from this southern mother in law because this is the best recipe I've found on this website!!! Everybody loves it.

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Reviewer:

Janine Anderson

Reviewed: Aug. 24, 2011

Love this recipe, easy to make. I did end up caramalizing the onions, adding red peppers much sweeter and laying out the squash for 2 hours with salt to sweat, used pinenuts roast them first on a pan. I will make this recipe again my husband love it too.

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Reviewer:

loverrecipes

Cooking Level: Intermediate

Living In: Highland, California, USA

Reviewed: Apr. 3, 2011

A+ with modifications, truly not the same recipe though...:) On Sundays I toss together recipes from the week's leftovers. ****** Peeled the tender baby-sized summer squash before slicing, boiled, & draining them. Do not mash. Sauteed the onion & peppers in butter & added to squash in large bowl. Mixed in 1 egg, 3/4c shred Monterrey jack cheese (not cheddar); 1c leftover store-bought Whole Foods deli Persian-style sweet rice (prepared rustic brown rice w/ nutmeg, nuts, green onions & cilantro). Mixed in 1/2c sour cream (no mayo) and chopped pecans. Baked uncovered in PAM sprayed baking dish 35 min, then added a sprinkle of Italian style breadcrumbs and cooked another 5 minutes. My family can't stop raving about it. Makes an ideal vegetarian meal or a hearty side dish to an entree.

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4 users found this review helpful

Reviewer:

Jewelsmom

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Los Alamos, New Mexico, USA

Reviewed: Dec. 20, 2010

Love this cassrole # 1 with me.Made for Thanksgiving and will always be on my dinner table.YEAH!!!!!!!!!!!

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2 users found this review helpful

Reviewer:

granshea

Cooking Level: Expert

Living In: Lincolnton, Georgia, USA

Reviewed: Oct. 4, 2010

This recipe was delicious! I made it just like the recipe said and it was great. I will be making this often. Do yourself a favor and try it. Thank you so much for posting it!

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Reviewer:

DALE1227

Reviewed: Sep. 25, 2010

So good! It's not the prettiest, but the taste is really good!

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Reviewer:

sberuan

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Reviewed: Sep. 5, 2010

Hubby and I both love it. I've used different squash and left some of it chunky, different cheese and always leave out the sugar. Try it with ham chunks and leave out the pecans. The pecans are a must if you don't have meat. Instead of baking in the oven, I use the microwave at half power to keep from heating up the house and add the bread crumbs towards the end of cooking.

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2 users found this review helpful

Reviewer:

nelsova

Cooking Level: Expert

Living In: Menifee, California, USA

Reviewed: Aug. 26, 2010

Great way to use up the squash from the garden. I used some zucchini in there too and it was super!

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2 users found this review helpful

Reviewer:

Miranda Moore

Cooking Level: Expert

Home Town: Clovis, California, USA

Living In: Newton, North Carolina, USA

Reviewed: Aug. 21, 2010

We have made this recipe twice so far using pattypan squash from our garden, and we like it a lot. Changed the mayo to sour cream and used more pecans, but other than that we left it as written. The second time we made it we added about a pound of browned chicken breast pieces so the dish had some protein (when we did this we doubled the recipe). The only reason I give it 4 stars instead of 5 is that for us it's a bit bland. We are still experimenting with adding more flavors (spices, hot sauce, etc.) to give it more interest.

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3 users found this review helpful

Reviewer:

dgper

Reviewed: Aug. 1, 2010

Delicious and a versatile way to feature summer squash, as well using ingredients you might have on-hand. I can visualize oodles of combinations. I used green onions (scallions) for the onion, microwaved the squash, onion and pepper to soften them (no butter or sugar used), and light sour cream in place of the mayo. Added a handful of dried cranberries for color and subbed in a handful of pine nuts for the pecans.

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5 users found this review helpful