Reviewed: May 22, 2013

It turned out pretty good, but next time I think I'll use more cheese, a little garlic, and Progresso Italian bread crumbs. It just didn't have enough season to it.

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ZOMBIEBITCH

Reviewed: May 14, 2013

This is amazing. I have been making it for every thanksgiving and christmas dinner with my family and they are also amazed at how delicious it is!

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Cherity Parker

Reviewed: May 14, 2013

I made these for Mother's Day dinner for 7 people. Well liked by most of the adults-I didn't care for it. 2 kids did not like it and will eat grilled/sautéed squash. I cut the squash into chunks and sautéed it for a few minutes with heaping spoonful of garlic then followed recipe. It was still bland for me; mushy on the bottom and perfect on top. I don't think that I will make this again unless requested. 3 stars because 4/7 liked it.

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VALOVESOR

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Clancy, Montana, USA

Reviewed: May 9, 2013

I made this recipe for dinner last night and it was a big hit. I had just picked my first yellow and zucchini squash from my garden and wanted to try a new recipe..This will be a favorite in my house for a long long time. I mixed the two squash together and followed recipe completely.

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Louise

Reviewed: May 7, 2013

Yummy! I added oregano and garlic as others suggested and this was delicious. I also broiled it at the end for a couple of minutes so the top got a little brown and crunchy. I will def make this again.

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ccthomas427

Reviewed: Apr. 20, 2013

really good , good texture . a little too much butter

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Yessenia

Cooking Level: Expert

Living In: River Ridge, Louisiana, USA

Reviewed: Apr. 9, 2013

This old school dish reminded me of summer when I was a kid. Just flat out good.

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Reviewer:

Lloyd Penn

Reviewed: Mar. 31, 2013

Very good recipe. However I did change a couple of things. I did not add water to the onion and squash while it was cooking, I did however add 2 garlic cloves, minced. Used 1 egg instead of 2. Used sour cream in place of the milk. Added 2 grated carrots to the cracker crumbs and cheese. Used half extra sharpe cheddar and half Irish white cheddar cheese. Baked at 325 degrees for 30 minutes.

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Reviewer:

Wanda

Reviewed: Feb. 24, 2013

Recipe is great. Cooking squash in advance will avoid having a mushy end product, as squash is up to 90% water. Most of the water will evaporate when cooked in the skillet. The small amount of water added in the skillet at the start of cooking it is to prevent scorching/sticking until the squash breaks down and releases its own water. Do not put a lid on the skillet to allow for evaporation. Do not omit the other ingredients unless you substitute. The egg, milk, and cracker crumbs act as binders and thickeners (the flour from the crackers). I do not add the extra salt. Dotting the top with butter is an error- the butter will not melt all over. Dotting of butter such as inside an apple pie will work fine as the top crust will seal the pie and allow the butter to spread but not in this case. The butter will only melt downward from where it is placed. Mix the melted butter with the cracker crumbs then spread on the top. This is a standard type recipe and any type of cooked vegetable or type of cracker can be used if you prefer. If you want it to be outstanding (and extra calories but delicious), use only real butter and heavy cream.

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Reviewer:

Ardilla

Reviewed: Feb. 20, 2013

Made exactly as written. I halved the recipe and I'm seriously regretting it. We ate it way too fast! While I did not grow up eating this, but something about this is so comforting to me. Delicious!

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