Reviewed: Apr. 18, 2012

I have made this many times now exactly as written and it is wonderful. It is in my book of go-to recipes now. We love it!

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filthyknave

Reviewed: Mar. 21, 2012

Made twice. Recipe is good but doesnt seem good for you. Good for potluck. crowd pleaser.

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murbina

Reviewed: Mar. 11, 2012

Easy to make and 2 out of three kids enjoyed.

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Stac Raidl

Cooking Level: Beginning

Living In: Pikeville, North Carolina, USA

Reviewed: Nov. 18, 2011

Great recipe! I was looking for a way to use the abundance of yellow jarred squash I have from my mom's garden. I was a little worried that using the canned squash might make the dish too mushy but it turned out fantastic. I used about 3 1/2 cups of the canned squash instead of 2 cups and I used minced, dried onions since I had just used my last onion in another recipe. As far as cook time, I baked the dish for 40 minutes and then cut the oven off but kept it closed inside for another 30 minutes or so while the rest of dinner finished cooking. It turned out perfect; I may actually have to remember to try and do that next time. Also, I did not use a 9x9 dish since it was not available. I used a round, 2 qt glass dish and it worked like a charm.

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Stephanie

Reviewed: Oct. 21, 2011

wonderful , wife and I enjoyed it very much

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tatorsaladno.1

Cooking Level: Intermediate

Home Town: Burleson, Texas, USA

Reviewed: Oct. 9, 2011

I thought this dish was absolutely delicious as is and my guests thought so too! thank you!

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hidlynnr

Cooking Level: Beginning

Home Town: Greensburg, Pennsylvania, USA

Living In: Kayenta, Arizona, USA

Reviewed: Sep. 18, 2011

My casserole did not come out creamy and yummy, it was very dry and just "okay". It could possibly be that I live at 4,300 ft. sea level, too. If anyone has any ideas...the squash was not quite done and I was thinking maybe some diced green chilis.

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blondiepooh

Reviewed: Aug. 16, 2011

I was looking for something different to do with squash, and this was it. This is very tasty and flavorful, loved it

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sheri

Cooking Level: Intermediate

Living In: Claymont, Delaware, USA

Reviewed: Jul. 31, 2011

made this last night with a few minor changes. I added a bit more squash (about 1/2 -3/4 cup) I used 1 pk of splenda (to use the sweetness was perfect, anything more would have been too sweet) I used homemade baking mix (from this site) and I was out of parm so I just put a handfull of shredded chz ( i had colby jack and sprinkled more chz on top after baking.) It did take awhile to cook, it was around 55mins before i decided to take it out. It was very mushy (i'm not sure what the texture is suppose to be) but the flavor was amazing. Once it cooled it set up alot better. My bf and i really liked this dish. I'll make it again for sure.

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