Squash Casserole

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This was easy to make and so delicious! I added a little cheddar cheese with the Gruyere and used the new vegetable Ritz crackers - which added some flavor. Everyone loved it!

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This was great! My husband said "Good enough for company". I used monaray jack and 4 cheese italian cheeses. otherwise followed the recipe and it is now my go to recipe for both green and yellow squash. Going to try adding other vegtables too next time.

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Great with zucchini too and almost any kind of cheese!

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Really loved this recipe. Thought I would use it as a main dish but was too rich to eat too much of it at one time.

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I grow 3 kinds of squash every year, I used partly saltine crackers because i ran out, and I love gruyere cheese, I think I;ll try it with cheddar also. I added 1 garlic clove also, was very good. But it is hard to get a 5 star out of me...I used to make a recipes simmular to this with canned cream corn and drained canned oysters..is yummy..... no mayo I believe the corn was enough moisture.

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Simple. Easy. Delicious. Comfort food. This is a great recipe. I first tried it when my mom made this casserole with Fontina instead of Gruyere cheese. It was great. Then I made it at home with ricotta because that's what I had on hand, and sprinkled a bit of grated parmesan on top. This was just as delicious too.

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I don't usually like to add fat to my vegetables but once in awhile it's worth it. I used 1/2 lb. frozen butternut squash which was already diced. I just defrosted it a bit in the microwave before adding it to the zucchini in the pan. I substituted Asiago cheese for the gruyere. I used the low sodium Ritz crackers and it was just as tasty. Very tasty and will probably make this again.

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Cook it for dinner tonight, hubby loves it. I use mozzarella cheese with a touch of cream cheese. This recipe is a keeper.

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Easy and absolutely delicious- loved it!!!

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Used a blend of Mexican shredded cheeses, cheaper than Gruyere, and w/Cinco de Mayo approaching, it seemed fitting. That led me to include a chopped, green poblano pepper too; the dark green color against the yellow was pretty, and it added a little extra kick. I used whole wheat panko and mixed half and half of whole milk Greek yogurt w/half light mayo. Tasted fine. I thought it wierd to mix the crumbs in with the vegetables, but I guess the squash is watery and this helps to absorb extra liquids. It was very tasty altho' not low-cal. I see green beans working well with this recipe as well. Next time I will make this using an Italian twist w/mozzerella cheese and some chopped up green bell pepper or sundried tomato. This is a nice basic recipe to start with.