Reviewed: Jul. 15, 2008

This was a great recipe that isn't overloaded with mayonnaise, cream, or anything of that sort. I even used skim milk! I probably could have added a little more salt - I just eyeballed what I thought looked like about 1/2 teaspoon.

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rwillcox

Cooking Level: Intermediate

Living In: Greenville, South Carolina, USA

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Reviewed: Jul. 13, 2008

My family loved it! The topping is yummy and the taste of the squash is not oscured by too many ingredients.

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Cheball

Cooking Level: Intermediate

Home Town: Shelbyville, Kentucky, USA

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Reviewed: Jul. 12, 2008

I wanted to incorporate more flavor into the dish during the initial cooking stage so instead of cooking the squash and onions in water I sauteed them in a small amount of oil in a large nonstick skillet and added the salt and pepper to the pan. When it was tender-crisp I deglazed the pan with some white cooking wine and let that cook down until the squash started to caramelize slightly. After that I followed the recipe instructions to get everything mixed together, but instead of using a cake pan I used the bottom of a dutch oven. I also added freshly ground white pepper in addition to the black pepper. With those changes this recipe is definitely five stars. As is, it is definitely a good solid four star recipe, however.

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Elvish-Hillbilly

Cooking Level: Intermediate

Home Town: Wellsburg, West Virginia, USA

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Reviewed: Jul. 12, 2008

This is the best squash casserole ever! Cheesy and buttery, and the crackers are wonderful. I didn't add salt or pepper, and it still tasted great! Thank you!

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Nancy

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2008

Excellent! This is my first year growing yellow squash, and I have been trying all kinds of different recipes just to keep up with the 2 squashes a day that my garden is producing!! This is one of the better recipes I've tried - not too creamy - just delicious!

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aslenjenn

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Reviewed: Jul. 10, 2008

My husband LOVED this recipe. I would add a few more spices to it. Thanks for sharing

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Aleisia

Cooking Level: Expert

Home Town: Flower Mound, Texas, USA

Living In: Boerne, Texas, USA

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Reviewed: Jul. 7, 2008

Delicious. I've searched a very long time for my idea of a perfect squash casserole and this is definitely it!!! I am a cheese lover, so I added a bit extra to suit my taste - also added extra crumbled Ritz crackers on top. Ths will be a regular staple for Thanksgiving gatherings from now on. Even people who didn't normally go for squash seemed to enjoy it.

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higherlovetx

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jul. 5, 2008

Thanks Rosalie! I love, love, love your recipe. I don't change a thing because your recipes is fabulous! Our garden squash is in and I make this all summer long. I take a big pan to my office and with my friends enjoy the entire platter! Thanks for making us all happy. Kathy

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Kat Caldwell

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Reviewed: Jul. 4, 2008

I tried to stick to the recipe as much as possible, but did make some changes--saltine crackers instead of buttery ones, soy milk instead of regular milk, and I used half an onion and four squash of various sizes (so didn't measure them). It turned out great, not too soupy or buttery as others suggested. I didn't feel it was too bland, but it would probably be okay to add extra spices to your taste. A good dish that I would make again.

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Jill R.

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jul. 3, 2008

great recipe! just what I was looking for. If you like squash you will love this recipe. I used four- cheese mexican (shredded)and reduced the amount of milk.

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Teresa

Cooking Level: Expert

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Reviewed: Jul. 1, 2008

halved the recipe and cooked in a ceramic loaf pan. I steamed the large squash slices for 3 minutes with minced garlic and the onion. I layered the steamed squash slices with the *uncooked* slices. Tossed on the topping, then the egg mixture and then drizzled the butter and baked for 20 minutes. I was afraid the steamed slices would make the squash overcooked and mushy and it did. Next time I make this I will not steam the slices first, but slice thinly before baking. VERY GOOD!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 1, 2008

This is very yummy. I made it as written the first time and it was great. For our taste the second time I prepared it I added a half teaspoon of fresh chopped garlic and a 1/4 teaspoon of cayenne pepper. Thank you for sharing this!

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CATZEYES

Cooking Level: Professional

Home Town: Oconomowoc, Wisconsin, USA

Living In: Juneau, Wisconsin, USA

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Reviewed: Jun. 30, 2008

Great classic squash casserole...I used 1 cup chopped onion which gave it great flavor!

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KREBECKY

Home Town: Tampa, Florida, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Jun. 27, 2008

Very good! I have made this many times! Sometimes I use Cheese Crackers instead of Ritz for a cheesier kick :)

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REDNECKWOMAN

Cooking Level: Expert

Home Town: Staley, North Carolina, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Jun. 26, 2008

We love this recipe! Our neighbors give us a lot of squash fresh out of their garden. I have three boys two out of three like it and one does not eat any vegetables! I increased the amount of squash, cheese and crackers (just randomly) and still turned out great, don't think you can mess it up. I use a smaller 9x11 pan and it is still crispy and yummy.

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mtbwife

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Reviewed: Jun. 23, 2008

I had never made squash casserole before but I had a request for it for a family Christmas dinner. It was the first thing to go! I have frequent requests to make this again. Thanks for a yummy recipe.

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VITOMOJO

Cooking Level: Intermediate

Home Town: Coppingford, Huntingdonshire, England, U.K.

Living In: Clovis, New Mexico, USA

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Reviewed: Jun. 23, 2008

This was awesome! It was just what I was looking for!

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destinysmom1

Cooking Level: Intermediate

Home Town: Wilson, North Carolina, USA

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Reviewed: Jun. 17, 2008

Very good and relatively easy! My boys ate it better this way than the plain old way I had been preparing squash and zucchini. I did use two yellow squash and two zucchini for this recipe. I also added real bacon bits to the veggies while they were cooking...very good! Would probably add even more bacon the next time.

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jenabowen

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Reviewed: Jun. 16, 2008

VERY good! My husband loved this dish. It is quick and easy to make.

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KatPhish

Cooking Level: Expert

Living In: Monticello, Kentucky, USA

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Reviewed: Jun. 12, 2008

This was the YUMMIEST! My husband and I ate almsot the entire dish....we had a bit to spare to share with the neighbors. I used instant stuffing mix instead of crackers and that gave it a unique flavor on the crust. I was also fortunate enough to have squash from my garden to use.....as soon as the others get ready, we'll make this again. And again, and again. GREAT JOB ROSALIE!!!

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Med

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Yellow Squash Casserole

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