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Yellow Squash Casserole Recipe

Yellow Squash Casserole

(Recipe courtesy of Cheryl Alters-Jamison & Bill Jamison, American Home Cooking, Broadway Books)

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (87)

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Average Rating:

Total Reviews: 87

Showing 21-30 of 87

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  • on July 23, 2008

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    It was ok. I followed the recipe to the "T" but I didn't love it. If I ever make it again, I'll use half as much onion. I DO however think it's not a bad recipe for when you are trying to creatively cook summer squash that you have growing like crazy in the garden.

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  • on July 19, 2008

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    SPECTACULAR! I don't have much original to add - I agree it's like a souffle and I too made some attempt to reduce the fat. I used butter Pam instead of butter in the pan and low-fat Ritz instead of original. The zucchini (and carrots added a nice little shot of color even though I had to peel both it and the squash because the specimens I was working with were giant and the skins had gotten tough. For the same reason, I had to simmer them quite a bit longer than 20 minutes - more like 40. Small price to pay! The garden is out of control and we have just started our Yellow Squash Casserole-Off. This is recipe #2 and I feel bad for any others we try.

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  • on July 18, 2008

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    My son doesn't care for yellow squash and never complained while eating this dish. I'm not sure he even knew it was squash. Have made twice now and love it!

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  • on July 13, 2008

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    Wow! This is the best casserole for yellow squash ever!!

    To make a complete meal, I chopped two chicken breasts into 2in cubes, cooked w/o oilds in pan until lightly browned and added to the bowl at the same time as the other ingredients.

    a little extra proteing is always good.

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  • on July 12, 2008

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    My husband and I were able to eat a small portion, but the kids hated it. Not so good.

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  • on July 03, 2008

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    I could not believe this tasted as good as it did. My husband said he could eat this dish every night. I will keep as a favorite. Easy to make, great souffle like flavor.

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  • on March 07, 2008

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    I am a 54 year old Southerner and I've made and tasted my share of squash casseroles, and this is hands down the best. The zucchini and carrots add an appealing presentation, and the tabasco adds a little zest. Very simple but very delicious. They have had this casserole on their web site for six plus years so others must agree.

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  • on August 20, 2007

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    great recipe any time. I cooked the vegetables less than was called for as I like a crunchier texture. Also used egg beaters for diet conscience guest..wonderful and good leftovers too.

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  • on July 27, 2007

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    so much better than i thought it would be. and i even used reduced fat cheese. so flavorful and full of texture.

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  • on July 25, 2007

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    This was absolutely delicious! I didn't use to like squash, but this is great. It is light and puffy, little like a souffle.

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