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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Lisa

Cooking Level: Expert

Living In: Riverside, California, USA

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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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Chelsea

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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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EQUILDOTTSIN

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Salina, Kansas, USA

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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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MOMKR1

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Lincoln University, Pennsylvania, USA

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Reviewed: Sep. 17, 2007

so yummy! left out the sugar. i thought it was rich enough without it. thank you!

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Miranda

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Reviewed: Sep. 10, 2007

Wonderful! Used squash from our garden so it was was Fresh. I used 1/2 cup of lite sour cream instead of mayo and I used more cheese. It was fantastic!! The only improvements my husband suggested was more bread crumbs and even MORE cheese. Thanks for the great recipe!

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REBECCA10

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Reviewed: Sep. 4, 2007

This was very good and easy to make. I did not mash the veggies as I like the consistency of squash as is. I also mixed summer squash with zucchini, and used crushed garlic croutons as the topper which gave it a nice little extra "something"!

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JenM

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Reviewed: Aug. 30, 2007

I made this and me and my husband loved it!!! I was out of mayo so I used sour cream...it was really really good!!!

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paboss23

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Reviewed: Aug. 13, 2007

I have served this recipe at several of my dinner parties, and it always gets rave reviews.

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Maryann

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Reviewed: Aug. 12, 2007

With some slight modifications to my taste this dish turned out quite nice. I used herbed white cheddar and I sauteed garlic, onion and the peppers for a few minutes. The texture the pecans add really gives some depth to the dish. In the future I'll avoid steaming the squash first and leave them in slices rather than mashed as the dish was a bit too soft for me.

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pavlovspetpeeve

Cooking Level: Intermediate

Home Town: Eagle River, Alaska, USA

Living In: Talent, Oregon, USA

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Reviewed: Aug. 7, 2007

This was delicious!!!! I didn't mash the squash, and I cut the mayo down to 1/3 cup and used Splenda instead of sugar. It was so tasty and easy I will be making again. But I have to say, I think 4-6 servings is more realistic than the 8-10 specified.

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

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Reviewed: Jul. 20, 2007

I loved the texture of this casserole; plus the taste was delicious. I gently mixed some bread crumbs into the casserole too. I am not a huge fan of squash, but if you slice them thin enough, the ingredients of this casserole (especially the nuts)help to mask the squash.

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kittiesthree

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Reviewed: Jun. 5, 2007

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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ROCK415

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

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Reviewed: May 11, 2007

This was a very good recipe. Unfortunately, in our house I am the only one who likes squash...so no else cared for it. But I thought the presentation was great (it's not very soupy, which I like.) It tasted good but you could definately taste the mayo. Very good recipe.

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frysmom

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Reviewed: Mar. 26, 2007

It was a hit, I mixed Zucchini and yellow squash and used Almonds because I had no pecans. It was a hit, everyone loved it and my son who never eats veggies, ate two large helpings. A keeper! Just a note, after boiling and draining the squash I was alittle worried when I mashed it with the butter. It became very wet or soggy, probably from the water in the squash, but it didn't change the outcome. It was a nice presentation as well.

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AVONNOW

Cooking Level: Intermediate

Living In: Merritt Island, Florida, USA

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Reviewed: Dec. 2, 2006

I have made this several times and never have leftovers. I cut back on the butter to 2 T. and use light mayo and it still comes out yummy.

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JSDEB

Cooking Level: Expert

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Reviewed: Sep. 25, 2006

What a wonderful way to fix squash! I omitted the sugar, and was out of nuts, but the casserole was quite a hit! I'm not sure that one recipe will feed 8-10 people, though. I doubled the recipe for 8 adults and four small children (for a meal with many other side dishes), and every last bit was eaten to rave reviews! Thanks so much for sharing!

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molly1199

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Reviewed: Sep. 19, 2006

We really liked this, which is good because we have a bunch of zucchini and summer squash coming in from our garden to use! I used a combination of each for this dish, steaming them for a few minutes. I did not mash them as I like a bit of crunch and they still were going to bake for 40 minutes. I did saute the onions to help distribute their flavor throughout the dish more. I balked at the idea of 1/2c mayo, but rationalized that I wouldn't be eating it all myself! Did everything else according to recipe, except sprinkled a bit of garlic powder over the mixture before baking and subbed crushed caesar croutons for the breadcrumbs. (Safeway's Salad Fixin's Caesar Croutons--in the gold package in the produce dept--are deLISH!) Thanks for the recipe, Paula.

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 10, 2006

EXCELLENT! I steamed 5 cups zucchini & yellow crookneck that I quartered and sliced about 1/4" thick, for about 8 minutes (almost tender). I saute'd the green pepper and onion in 1/4 cup butter until about half cooked. I used two eggs, 1 tsp. sugar, 1 cup grated sharp cheddar same mayo as recipe calls for. I mixed 1/2 c Ritz cracker crumbs with 1 T. melted butter for the topping. Other than that I followed the recipe---:o) Everyone loved it! I think red bell pepper instead of the green pepper would be great in this also!

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DARLENE1

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Reviewed: Jul. 13, 2006

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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rellorba

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Summer Squash Casserole with Nuts

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