Outstanding, and the rave reviews are a testament to that. A couple minor alterations: 16 reduced fat Ritz crackers replacing 12 saltine crackers and used herb seasoned stuffing. Nicely filled a 9” x 13” (3 qt.) baking dish (lightly sprayed w/ olive oil). Lightly sprayed saucepan w/ olive oil rather than using butter when cooking the squash and onions. In further reducing the overall 10 tablespoons of butter in this casserole, only used 3 tablespoons to make the stuffing crust . . . don’t think a noticeable taste difference resulted. Used a pinch of salt to cut down on high sodium level for a relatively small sized serving (i.e., roughly 3” x 4” size). For special occasions, I would make this recipe the same way again. If part of an everyday meal, the aim would be to make a healthier version . . . experiment w/ using 2/3 cup light ranch dressing & 1/3 cup mayo rather than 1 cup mayo. This is one of the most delicious vegetable casseroles we’ve found on this site. Thanks, NANCD35.
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Outstanding, and the rave reviews are a testament to that. A couple minor alterations: 16...