The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 26, 2009
I really like this recipe. I always add some red pepper flakes and a quart of mushrooms. Adds just a little bit more flavor. Also, I use milk instead of the evaporated milk and tried parmesean cheese this last time. It was very good. My friends and family adore this dish.
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Rae

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: May 4, 2009
I added ritz instead of saltines good recipe. My family enjoyed it.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 18, 2009
Amazing flavor!
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Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA
Living In: Prairie Grove, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 3, 2008
I really liked this, but it needs a little extra zip. I reduced butter to 2 tbsp and added mushrooms. Good, but it's missing something.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 31, 2008
My husband did not like this at all. I thought it was atleast edible. I think it was a consistency issue.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 30, 2008
This tastes like a breakfast casserole without the zest of sausage. Not terrible, but definitely not stunning.
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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 30, 2008
Not one of my favorites but my husband RAVED about it and keeps asking me to make it again thats why I rated it a 4 :)
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Cooking Level: Intermediate

Living In: Cedar Park, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 12, 2008
Wow - I was surprised at how good this was! It's something different and healthy, too. My husband loved it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 28, 2008
I thought this would be runny, but th eggs gave it a wonderful texture. Thanks for the recipe.
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Photo by Mrs. C

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 11, 2008
The only change I made to the original recipe is that I used shredded parmesan cheese because I had no mozzarella cheese in the house. I've made this recipe both ways, and the version with shredded parmesan tastes much better. This is on my family's favorites list. Great recipe! Thanks for posting!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 8, 2008
A wonderful use for the yellow squash I've been harvesting! A great recipe is one that I don't have to change a lot and this is one of those. I did use 3 cups of squash instead of 2. Next time, I think I'll cut back on the butter and not use the oil to cook the turkey to make it lighter. I don't like a lot of onion, so I might cut back a little on that too. I also thought that Ritz crackers might be good on top instead of the saltines. I seasoned the turkey with spices instead of adding them to the liquid. These are all minor adjustments. The recipe really is a 5 star for me. Will definately make again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Apr. 16, 2008
I modified the recipe by using egg whites, eliminating salt, and decreasing fat (olive oil, not butter) by half. Also, I used home-crushed water crackers rather than bread crumbs. Delicious flavor and texture! My husband and I both loved it. Disclaimer: I love mildly seasoned foods; I can see how other cooks might want to add seasonings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 18, 2007
What a delicious way to use ground turkey and squash!! As with the other reviewers, I made some changes. I used butternut squash (2 1/2 - 3 cups), homo milk, cheddar cheese, only 3 Tbsp of margarine, whole wheat ritz crackers, 1 tsp salt and 1/2 tsp pepper. Next time, I will try using cooking spray instead of oil, and skim milk. Prep time was more because of cutting the squash and I covered the skillet when I added the squash and onions, so that it would cook faster.
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Cooking Level: Intermediate

Living In: Aurora, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 29, 2007
This recipe is a great way to add vegetables. I also cut back on the butter, using only 3 tbsp instead of 6. I also use ritz crackers instead of saltines. Although this recipe is good the first time you make it, I like the leftovers better. Something about refrigerating it- maybe the flavors mix better. Overall, its a good casserole.
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Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 15, 2007
I found this one while hunting up recipes for ground turkey, and since we tend to have squash in the house, it worked out well. It was really good, and enjoyed quite a bit by my family. Like the previous review, I did make a few changes - I used Ritz crackers instead of Saltines, four tablespoons of butter instead of six, and I used whole milk instead of evaporated as I didn't have any evaporated, but had whole. I also sprinkled some additional mozzarella on top before I put on the crushed crackers just because we're big cheese fans here. It turned out really well, and I will definitely be making this one again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 12, 2007
I found this recipe while looking for something that used ground turkey and squash and I couldn't have been happier. This was absolutely wonderful but I made 4 changes. I'm sure it would have been just as good with the original items. For the squash, I ended up using two Sweet Dumpling Squash chopped up since I didn't have summer squash. Cutting it up was a pain but worth the effort. At first I didn't know if I would even get enough to make 2 cups but they just made it. I used 1% milk instead of the evaporated milk and I cut the butter back to 4 tablespoons, and finally I used Ritz Crackers instead of Saltines. My husband and I ate this and we both instantly loved it and had to go back for more even though we are trying to cut back on how much we eat.
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Cooking Level: Expert

Home Town: Newport News, Virginia, USA
Living In: Yorktown, Virginia, USA

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