Reviewed: Jul. 18, 2005

Wonderful flavor. Even the kids liked it!

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2 users found this review helpful

Reviewer:

Reviewed: Jul. 18, 2005

The recipe came out a little bit eggy for me, but the white wine was a nice touch for a squash casserole; I liked that combination. It also improved as leftovers, which is an additional plus. Very easy. Thanks for the recipe!

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9 users found this review helpful

Reviewer:

Kristy

Cooking Level: Intermediate

Living In: Plano, Texas, USA

Reviewed: Aug. 7, 2005

Not very flavorful, but I'm a person who likes a little spice to a dish. Also a little eggy for my tastes.

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6 users found this review helpful

Reviewer:

NELLCHICHI

Cooking Level: Beginning

Home Town: Ashley, North Dakota, USA

Living In: Madison, Wisconsin, USA

Reviewed: Jul. 24, 2006

This is a delicious squash casserole. My wife use Gewurztraminer wine and it was great in it.

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10 users found this review helpful

Reviewer:

GCLAY

Reviewed: Aug. 8, 2006

This was a great recipe, I added onion and that made it really good.

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12 users found this review helpful

Reviewer:

Kathy B.

Reviewed: Aug. 21, 2006

The best thing ever to do with those ubiquitous summer squash. After reading other reviews, wanted to avoid the "eggy" thing, so removed one of the egg yolks. Added 4 oz. of fresh, sliced mushrooms and a bit of thinly sliced yellow onion, as well as 1/2 tsp. of Hot Chinese Mustard.(Think Dijon would have worked well, too.) Steamed the squash for 6 min. to retain a vestige of vitamins. No salt or pepper. Shredded a little extra cheese on top, and baked @ 350 for 45 min., to match something else already in the oven. My husband and I both loved it. Will never turn down an offer for yellow squash from a gardener again!

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75 users found this review helpful

Reviewer:

MannyGerth

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Coon Rapids, Minnesota, USA

Reviewed: Sep. 17, 2006

We enjoyed this very much, I did only use 1 egg due to reading the reviews and I also added garlic, just seems I have to put garlic in most everything.

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34 users found this review helpful

Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

Reviewed: Sep. 17, 2006

wonderful casserole that really pleased my family, plus it utilitzes squash that is overflowing in my freezer. Will make this over and over and will recommend to everyone who loves squash and cornbread.

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6 users found this review helpful

Reviewer:

Jen T

Home Town: Anthony, Florida, USA

Reviewed: Oct. 18, 2006

Very delicious. I didn't have any egg on hand so I just added about half again as much cheese and 3 tablespoons of flour. I also sprinkled some extra cheese on top and a mixture of 1/4 cup bread crumbs and 1 1/2 tablespoons of olive oil. The topping added an extra crunch that made the dish more enjoyable. I also only needed to cook the dish for about 15 minutes since the squash was already cooked.

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32 users found this review helpful

Reviewer:

MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Jul. 26, 2007

I too eliminated 1 egg as several people suggested. I added about 1/2 a cup of thinly sliced yellow onion and didn't bother to cook it before mixing it in with the other ingredients and it turned out just fine. I also added some extra cheese on top and the recommended 1/4 of breadcrumbs with some drizzled olive oil. I would probably add 1/2 cup of breadcrumbs next time and perhaps try some mustard. The wine definitely added a unique touch. Certainly a nice spin on traditional squash casserole.

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2 users found this review helpful