Reviewed: Sep. 19, 2004

This recipe is good- and very easy. I would cut back on the butter if I were making it again. I also just sliced the onions- saved time on chopping and I like the presentation.

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gin

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Reviewed: Sep. 2, 2004

I am a huge zucchini fan and really enjoyed this recipie! We added chicken to make it a main dish and my husband and I thought it was great! Even my non-veggie eating siblings gave it a try and liked it.

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DIANE94

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Reviewed: Jul. 13, 2004

This was good - but I can't rave about it. I did put garlic in it which I wouldn't do again. Garlic and zucchini flavors don't blend well in this recipe. I'll have to try it again without the garlic ;-)

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KTALBOTT

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Reviewed: Aug. 12, 2003

This was good and I'm not usually a big squash fan. However, I do think that a tablespoon of basil is way *to much* and overpowers the other flavors.

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kim

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Reviewed: Aug. 5, 2003

I added some cooked chicken pieces to make it seem more like a "main dish". Also, I cut the amount of butter in half. My family really enjoyed it, including 2 children. Thanks!

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Charlene

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Reviewed: Jul. 16, 2003

My family loved this. I wasn't as excited as they were. It was heavy on the prepared foods flavors - I could hardly taste the vegatables - and was too salty for my taste, even with the unsalted butter.

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AMY E

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Reviewed: Dec. 7, 2002

I used reduced-fat cream of chicken soup and nonfat sour cream, and thought it still turned out reasonably well. I also thought, like other reviewers, that it was almost better reheated the next day. I thought it was a pretty good recipe, one that I would keep. My roommates, on the other hand, absolutely loved it.

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AJ88

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Reviewed: Sep. 15, 2002

awesome!!!!

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082367

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Reviewed: Aug. 28, 2002

This is a great recipe. It makes a BIG batch and is great even as a leftover side dish. A great way to use up that "extra" zucchini from your garden.

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THIRDV

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Reviewed: Aug. 8, 2002

This recipe has great potential! My family likes a little more "kick" so I added diced red pepper, garlic, sliced mushrooms and 1/2 cup ricotta cheese. another good way to utilize an abundance of summer squash!

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Sourdoughnative

Cooking Level: Expert

Home Town: El Cerrito, California, USA

Living In: Lake Mills, Iowa, USA

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Reviewed: Jul. 19, 2002

Very good. Something different for a change. I would let it bake a little longer next time because the squash was a little crisp.

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MILMARIAMILLER

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Reviewed: Oct. 22, 2001

I put too much bread crumb stuffing, which I didn't like. Next time I'll put less stuffing. Other than that, very good and good use for veggies.

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KOOLKRIS

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Reviewed: Aug. 20, 2001

This was very good! Very easy to make and very tasty!

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MVD33

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Reviewed: Aug. 16, 2001

Excellent! And, low fat if you use low fat sour cream,etc. My husband loves it. I have to make a double batch!!

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CATWOMAN73

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Reviewed: Aug. 8, 2001

This is something like I've never tasted before and it was VERY GOOD! I used lite sour cream and regular margarine and it turned out great. Thanks!

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BEANIE J

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Reviewed: Mar. 16, 2001

This casserole is awesome! My 2 year old loves it too - which is a MIRACLE! I added a littel cheddar cheese to the mix, which was very yummy too. Great recipe, and a fantastic way to get little ones to eat their veggies.

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KRISTIN PRATICO

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Reviewed: Nov. 22, 2000

You have to try this casserole! This was the best casserole I've ever made! I was surprised at how good it turned out..it was great re-heated too! It is really good with fresh french bread and spring salad. I have made it every week so far. Thanks Judy!

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