The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 10, 2009
Delicious! I sauteed the onions first in a little of the butter (personal preference) and I didn't have a green pepper (didn't miss it). I think panko bread crumbs would be really good, maybe better than regular. I DID put in the sugar and I think if I had left it out, it might have changed the whole recipe.Used jack cheese a a few extra pecans and left the veggies kinda chunky. Both my husband and I loved this recipe. Thanks!
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Cooking Level: Intermediate

Home Town: Burbank, California, USA
Living In: Lompoc, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 7, 2009
This was really good, although I forgot to add the nuts. I used sweet onions, and did not agree with the reviewer who said the onions should be cooked first. Perhaps it depends on how finely they are diced. I used a mix of red, green, and yellow peppers (purchased frozen from Trader Joe's). Although the sugar didn't hurt, I think this would be just as good without it. I'll try a shake or two of Tabasco Sauce next time, too. Yes, I'll definitely be making this again, throughout the summer. Yum!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 10, 2009
Halved the recipe, didn't use the nuts or bell peppers. We loved it!
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Cooking Level: Beginning

Home Town: Orlando, Florida, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 1, 2009
Great recipe! Totally novice cook here looking to use up the summer squash and zucchini. DH couldn't get enough. I will definitely make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 23, 2009
Great recipe....I wanted a more savory flavor so I left out the sugar & nuts and the peppers and added fresh rosemary and parsely from the garden....excellent! I also used dried onions and left out the butter. Very quick, light, and flavorful! Thank you for sharing!
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Cooking Level: Expert

Home Town: Campbell, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 13, 2009
This was good, but it was an "interesting" texture. For the mayo I used Miracle Whip, sour cream and cream cheese... and it was just okay. Very tangy. My hubby surprisingly liked it! This also fills you up really nicely. Thanks for a good veggie dish!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 26, 2009
This was excellent. I used walnut oil instead of the butter and omitted the cheese. I was concerned the consistency wouldn't be right without the cheese, but it held together and was most tasty. I have always had some aversion to casseroles that call for mayo for some odd reason, so I'm very glad that I went ahead and tried this.
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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 16, 2008
Nice casserole. Not a whole lot of it. I omitted the nuts. Good with homemade salsa on top. Elliot thought it tasted like a quiche. He liked it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 24, 2008
This casserole was great and the nuts made my guests wonder. I love it and will make it again!
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Cooking Level: Intermediate

Home Town: Hartsville, South Carolina, USA
Living In: Hope Mills, North Carolina, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 21, 2008
I thought the texture was very strange. Sorry.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 8, 2008
Excellent! Great reviews. I also sauteed the green peppers and onions so they blended better into the mixture and I did not mash the squash.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 6, 2008
I tried this last night and it's a keeper! I made a lower fat version using margarine and light mayo. I didn't have green peppers but tore up some baby spinach for color - wonderful. I love the pecans in it.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Stephenville, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 30, 2008
The onion needs to be sauteed or cooked with the squash first - too crunchy when put in raw. Otherwise, great recipe.
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Cooking Level: Expert

Living In: Columbia, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 30, 2008
Wow! I love squash and have a few different recipes for squash casserole - but all are different than this one. The kids were out of town (they won't eat squash), so hubby and I pulled out every interesting recipe we could find. This made it on the list. I have to say that this recipe was FABULOUS! Absolutely delicious! The only change I made to it was doubling the pecans. Thank you so much for sharing this recipe. It's in our "as often as possible" box.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 8, 2008
To die for! I sauteed the onions and green peppers with the butter, pecans, and some fresh garlic. Then mixed everything together and topped with crushed ritz crackers mixed with remaining melted butter instead of bread crumbs. A perfect vegetarian meal with a side salad. The pecans gave the dish a meaty texture. Thank you for this great recipe!
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Cooking Level: Expert

Living In: Riverside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 29, 2007
This was soooo good. I modified it a little, using yellow squash, mexican grey squash and zucchini, then and added a tomato and some dried cranberries, and topped it with seasoned stuffing. Excellent
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 13, 2007
Delicious! I took other's recommendations and decided I didn't want mushed squash. So I cut zucchini squash in 1/2 chunks (we had 2 lbs...so we doubled the recipe). I spread the zucchini, onion (we used green onion), and bell pepper in a lightly greased 9 X 13 glass pan. Then I put the nuts in my food processor until the consistency of cornmeal and mix with the butter, mayo, sugar, and eggs. I poured this over the top of the veggies. Took 3 pieces of stale toast and run them through the food processor until it looked like stuffing mixture and sprinkled over the top. Finally I took a 2 cup bag of cheddar cheese and topped it off. We increased the cooking time to 45 minutes. The aroma was sinful. The veggies weren't soggy and the flavor was delicious. My husband thought a little ground beef would make it a complete meal...so I might try next time. But I loved this! We ate half the casserole just between the two of us. Definitely will make again!!!
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Cooking Level: Expert

Home Town: Red Oak, Texas, USA
Living In: Salina, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 3, 2007
This was good. I used squash and zucchini, red, green and purple peppers, 1/4 cup mayo, 1/4 cup sour cream and extra cheese. I also did not mash the squash. Next time I think I'll skip or halve the butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 19, 2007
Substituted brown sugar and sour cream. Yummmmmmmm. What a great way to use all that end of summer squash. Doubled and will freeze half for later. Thinking sausage might be a great addition for a complete meal casserole.
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Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA
Living In: Lincoln University, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 17, 2007
so yummy! left out the sugar. i thought it was rich enough without it. thank you!
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