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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Great recipe! I was looking for a way to use the abundance of yellow jarred squash I have from...