Reviewed: Aug. 3, 2009

I made the recipe once following all the directions. We loved it! We are making it again tonight but adding zucchini and turkey bacon. We are going to make it a little healthier with skim milk and 2% shredded cheese and a low fat cracker. Oh my! Hopefully it will still taste good!

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mizliz

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Reviewed: Aug. 2, 2009

The was great my whole family eat it even my picky eater thought it was good. I will be makeing this again.

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Tamara

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Reviewed: Jul. 31, 2009

This was great! Probably the best squash casserole I have ever had! And my family devoured all in one day!! We always seem to have an over abundance of squash all at once so this was a great recipe to use it up!! I used a mixture of zucchini and yellow squash...I did not change a thing!! It was excellent just the way it states!! Thanx so much for sharing Rosecart!!

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Donna

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Reviewed: Jul. 30, 2009

Enjoyed the casserole and will make it again.

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Terry

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Reviewed: Jul. 29, 2009

Wow, this was a great recipe ! I have one similar that you use boiled cabbage and cream of mushroom to. I am a casserole loving girl, this recipe was the so good !!! Thanks....

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ssteele

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Reviewed: Jul. 27, 2009

I made it exactly as stated, no changes. I never made squash before, this was easy and sooo good!

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redraggygirl

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Reviewed: Jul. 26, 2009

This was excellent made despite a lot of dishes..they all clean up with a quick rinse. Perhaps some garlic next time. It got done before my entree so I just turned off the oven and left it in there and it got a nice golden crust on top--YUM! 4 cups of squash was four medium squash--to my suprise. I don't think there is any way that this would feed 10--three of us devoured over half of it.

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annsmom

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Lakeland, Florida, USA

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Reviewed: Jul. 25, 2009

Yummy way to use up surplus yellow squash from the garden! I added a clove of minced garlic, and omitted an egg and the butter on top. To simplify and cut back on dishes, I mixed the shredded cheese with the cracker crumbs in the zip lock bag I used to crush the crackers, and beat the egg in the cup I used to then measure the milk. I mixed all the ingredients in the large skillet I used to cook the onions and squash, and then transferred it to the 9x13 dish. I found it needed an additional 10-15 min. in the oven before the top got lightly browned. Be sure to wait for it to brown, since that's the best part :)

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Kim

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA

Living In: Mosheim, Tennessee, USA

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Reviewed: Jul. 24, 2009

This is one of the better squash casseroles. I followed the recipe to a tee except used some zucchini and yellow fresh from our garden. Next time (and there will be a next time) I will cut down on the butter to make it a bit healthier. Thanks for a tasteful recipe indeed!

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Bonnie Duarte

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

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Reviewed: Jul. 23, 2009

I just have to tell you what I did! I didnt have any crackers so I used a back of stuffing mix! DELICIOUS! It was sooo good and my kids and hubby just loved it! I just cooked the squash with butter and onion too I didnt cook it in water....soooooo good!

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SOLDIERSFAMILY

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Reviewed: Jul. 22, 2009

Very good. I will be making this again; however, when I do, I will add more cheese....but it is good the way it is now.

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t2andc2

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Reviewed: Jul. 19, 2009

Didnt care for this very much. I did add some additional spices but overall pretty bland and mushy.

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MISHME

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Reviewed: Jul. 16, 2009

Delicious. Family loved it. Thanks for the recipe!

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Brian Kline

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Reviewed: Jul. 16, 2009

Very good way to eat squash, since I'm not a big fan!

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jenny

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Reviewed: Jul. 14, 2009

This was great I may have to eat the whole pan myself because my kids think any kind of casserole is gross and won't even taste it. I made it exactly as written and it turned out perfect. If you have more squash growing in the garden than you know what to do with try this its a good way to use some up.

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cookin4four

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Reviewed: Jul. 13, 2009

I don't like squash much but was looking for a recipe since my CSA sent us a bunch of squash and zucchini and I didn't want it to go to waste. The only things I did different was I used multigrain saltines instead of buttery crackers (which is probably why I didn't think it was too buttery like some other reviewers) and I forgot to add salt and pepper. I don't tihnk the salt and pepper was needed... it was perfect. The squash wasn't too mushy, which is what I usually dislike about squash casseroles, and the egg and milk combo fluffed up beautifully along with the crackers and cheese to make a almost "light" feeling casserole. It even reheated ok the next day!

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Cindy

Living In: Austin, Texas, USA

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Reviewed: Jul. 12, 2009

Simple and very quick, and even my kids ate it so I can't complain! But it did have almost too strong of a butter and cheese flavor. I think both could be cut in 1/2 and it would be fine. I used the Vegetable flavored Ritz which probably added flavor.

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libbyryankern

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Reviewed: Jul. 12, 2009

Used organic squash from the garden and was pretty good. Nothing earth shattering but different yes. Its missing something. Next time might add bacon or tomato. Its just a tad bland honestly.

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lazymom

Cooking Level: Intermediate

Home Town: Mesquite, Texas, USA

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Reviewed: Jul. 11, 2009

This was awesome! I followed the recipe exactly and my family and I love it!

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amyfromks

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Reviewed: Jul. 10, 2009

I followed this recipe exactly and it came out perfect. Absolutely delicious and seasoned just right. I can't wait to have leftovers for lunch today!!

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