Reviewed: Aug. 3, 2008

I really dislike squash, however, this recipe is wonderful! Will be making it many times over. Thanks.

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rhae

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Reviewed: Aug. 3, 2008

This was so delicious! Easy and very tasty!

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yoga4me

Cooking Level: Expert

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Reviewed: Aug. 1, 2008

I added one zucchini which was good, i also used corn flakes instead of crackers as i usually do when a recipe calls for crackers or bread crumbs; my husband can't have wheat. I sprinkled a little garlic powder over this, we really enjoyed it. Between me and my husband we almost ate the whole dish!

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B Spradley

Cooking Level: Intermediate

Living In: La Mirada, California, USA

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Reviewed: Jul. 31, 2008

This is a great recipe! I have made this casserole more than once and it is always a hit! Thank you for sharing this recipe.

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Amy

Cooking Level: Intermediate

Home Town: Toccoa, Georgia, USA

Living In: Alto, Georgia, USA

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Reviewed: Jul. 31, 2008

Very tasty!!! Didn't change anything, and will do many times more.

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syaskiewicz

Cooking Level: Expert

Home Town: Marietta, Georgia, USA

Living In: Cashiers, North Carolina, USA

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Reviewed: Jul. 29, 2008

I have always loved squash casseroles, however I had never tried to make one for myself. After trying this recipe I was BLOWN AWAY! Not only did it remind me of grandma's cooking, it was the fact that I made it. Much props to the cook!

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QueenB200

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Reviewed: Jul. 28, 2008

Awesome. My 3 y/o who insisted she wasn't going to like it cleaned her plate clean. This was very easy.

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priscilla

Cooking Level: Expert

Home Town: Jeannette, Pennsylvania, USA

Living In: Cumming, Georgia, USA

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Reviewed: Jul. 28, 2008

I absolutely hate squash, but you know how it is when those friends with green thumbs are generous. Great way to get the produce off my counter and unbelievable flavor infused with a comforting warmth.

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Karisma

Cooking Level: Expert

Home Town: Twentynine Palms, California, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jul. 25, 2008

I think it would have been really good had there been a white sauce made with the cheese and milk, then add the squash. What I had was squash with mushy cheese cracker bits and scrambled egg bits. Did not care for this.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 22, 2008

Loved this recipe!! You can make a meal off of this alone. My husband who swore he hated squash now asks me to make this for him.

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lvjstn

Cooking Level: Intermediate

Living In: Yorktown, Virginia, USA

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Reviewed: Jul. 20, 2008

This is so good.I took it to a covered dish picnic and I only got a small bite thinking I would come back for another bite if I liked it. When I went back the bowl was scraped clean not even a crumb left.LOL Now I can't wait to fix for my family.

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SAMSGAGA

Cooking Level: Expert

Living In: Cleveland, Tennessee, USA

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Reviewed: Jul. 20, 2008

We loved this casserole! Although I will add sour cream to the squash mixture next time. This was a hit!!

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SunStarShine

Cooking Level: Intermediate

Home Town: West Jefferson, North Carolina, USA

Living In: Warrensville, North Carolina, USA

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Reviewed: Jul. 18, 2008

I used no egg, no milk, did use low fat cheese and crackers. Added some Mrs. Dash Table Blend, onion and garlic powder and I spread it on a cookie sheet. We really liked it because it was crunchy and a good substitute for fried squash. This recipe is my inspiration to try oven fried squash now. Thank you for sharing. Very yummy!

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alowe

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Reviewed: Jul. 18, 2008

Loved, loved, loved this recipe. Used fresh squash from my garden and made it exactly as described. Super good.

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LisaC

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Reviewed: Jul. 17, 2008

I've been making this for the last year and everyone loves it! We even used frozen squash in the winter time, and just let it thaw and drain. Thank you for a great way to use our garden yellow squash!

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Donna

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Reviewed: Jul. 17, 2008

Don't cook the squash before hand! I cut the pieces into 1/2" chunks instead of slices, added more onion AND added a can of Rotel tomatoes (drained). Baked for 45 minutes so everything was cooked through. Mixed more of the cheese/cracker mixture into the squash mixture. leaving a thin coating on top which was perfect. We loved it!!

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Steamboat cook

Cooking Level: Intermediate

Home Town: Weatherford, Texas, USA

Living In: Steamboat Springs, Colorado, USA

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Reviewed: Jul. 16, 2008

This was awesome! I made it for a covered dish dinner at church and none was left over. I even had people ask for the recipe! Definitely a keeper!

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LB18FAN

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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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