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Squash Casserole Recipe

Squash Casserole

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Average Rating:

Total Reviews: 241

Showing 101-110 of 241

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  • on June 11, 2009

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    This is the best squash casserole I have ever had! I boiled the squash and drained it instead of cooking it in oil (didnt like the idea of all the oil and butter. It turned out fabulous - even my son who claims he cant stand squash actually liked it. I did not think this recipe was bland at all - I thought it was full of flavor. All I can say is try not to subsitute the original ingredients. Can't wait to make this during the holidays!

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  • on May 31, 2009

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    I was glad to find an easy recipie to make with short notice of company. I didn't have cheese when I made it so I added more ritz topping. I was very pleased with it and the guests finished all of it!!!

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  • on May 15, 2009

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    This just did not turn out well for me at all. I had left overs that had to be thrown out! Won't make this one again!

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  • on April 13, 2009

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    This recipe is super easy to make, I did adjust the seasoning before placing it in the casserole dish. It's a classic and affordable side dish.

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  • on March 28, 2009

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    I fell in love with this recipe at first site and so did my family. I fix it periodically throughout the year and my family enjoys it each and every time. We love squash and this recipe is full of flavor and taste!

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  • on March 18, 2009

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    its hard to get my husband and daughter to eat vegetables and this is there favorite side dish.

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  • on December 01, 2008

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    I have made both the regular full-fat version of this, and an adjusted version with light dairy and no butter and both came out fabulous!!

    It is essential to get the excess water out of the squash/zucchini so that the casserole is not runny-that is not the step to miss! I used a tea towel, but my mom used paper towels and they worked just as well. No matter how much water you get out, it won't be dry!

    I use more "house seasoning" than it calls for- I adjust to taste, then usually double the recipe because it goes fast and is just as good leftover!

    For the "lighter" version, I used 3/4 cup of 2%cheddar cheese and light sour cream (not non-fat, it will not hold as well, and used a non-stick pan for sauteeing with minimal oil. No butter used to saute the onion, and I think that does give it a little bit of extra flavor, I used 2 tsp of Olive Oil and some Molly McButter with non-stick spray.

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  • on November 24, 2008

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    This is by far the very best squash casserole I have ever had. I make it for every family holiday and everyone just loves it. I've had to make double batches because they all want seconds.

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  • on November 23, 2008

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    My husband and I really enjoy this recipe. We tried with just summer squash and also with a mixture of summer squash and zucchini. We liked it with just summer squash alone the best. We do use a little more of the house seasoning than the recipe calls for. We ate this while squash was in season almost every week. Loved it!

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  • on October 21, 2008

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    I had high hopes for this recipe and was greatly dissapointed. It was extremely bland. Although I did use light sour cream, light cheese, and less butter. However, I always substitute light ingredients and never have issues. I used her recipe out of the her book that didn't specify to have it cubed, so maybe that would make it better...

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