My family loves this dish! I didn't peel or mash the squash but sliced/quartered it and I didn't use the butter. Used reduced fat sour cream to lower the calorie count as we're watching our diets. Used Vidalia onion and cut into bite sized pieces for extra flavor. Also used cream of mushroom soup and I'm going to try cream of celery soup next time to see how it tastes. I also have blended zucchini and yellow squash for a different look to the dish sometimes. This dish gets thumbs up everywhere I take it. Great way to use the garden goodies!!!
My family loves this dish! I didn't peel or mash the squash but sliced/quartered it and I didn't use the butter. Used reduced fat sour cream to lower the calorie count as we're watching our diets. Used Vidalia onion and cut into bite sized pieces for extra flavor. Also used cream of mushroom soup and I'm going to try cream of celery soup next time to see how it tastes. I also have blended zucchini and yellow squash for a different look to the dish sometimes. This dish gets thumbs up everywhere I take it. Great way to use the garden goodies!!!
I omit the carrots and use 2 boxes of stuffing with 1/2 cup margarine. I mix the margarine with all the stuffing then mix 1/2 the mixture with the squash mixture and place the other half of the mixture on top. YUM!
My family and I have been making this exact recipe for years at Thanksgiving so I know it is amazing! This recipe is the reason I don't like to try other squash casseroles -- honestly the other ones I have tried NEVER stack up! Things I do differently: I don't peel or seed my squash. I cut the squash instead into about 1/4 to 1/2 inch thick slices before boiling and I do not mash them after boiling -- I just put the slices in the casserole. It tastes delicious this way although I imagine mashing is good for tricking picky eaters. Another good tip -- you can swap out yellow squash for zucchini in this recipe or do half and half for some variety and color -- the taste is about the same. Delicious!
I love squash and wanted something yummy besides fried squash. My neighbor gave me this recipe to try and it is AMAZING! The only change I did make was adding grated cheese to the recipe to make it cheesy and kid friendly! One hint I would like to give is -- instead of boiling the squash and onion sautee it in olive oil for 10-15 minutes. This gives the dish a better flavor and the squash isn't as mushy!
This is so good. One of my guests asked what the casserole was after going back for seconds. When I said "squash " she replied "But I hate squash and this is delicious." I had to print multiples copies of the recipe for my guests. You'll love this. Guaranteed.
I love this recipe. My good friend's mom taught me to make this and I always bless her when I do. But she taught me one difference which really makes this an outstanding Thanksgiving dish. We use Butternut squash instead. The flavor is richer the color is spectacular it's all good!
If you are a squash lover this dish is excellent!
AWESOME! First dish to go at big parties!
Oh so tasty! We have a garden and the squash were piling up on the counter and I had to try a new dish for them. Everyone loved it. I doubled the recipe and baked it in a disposable lasagna pan. We're southern so we know good squash casserole when we taste one and this one's a "repeat goes-in-the-recipe-box favorite. Next stop for the next batch I make goes to the church fellowship hall for Sunday dinner. WOO HOO!
Judging by the ratings this seems to be a hit or miss recipe. Obviously it was a miss with me and the wife and we both like squash. The squash was fresh from our backyard garden so that wasn't the problem. What put me off was the sour cream. And that's odd because I like sour cream. But it didn't suit me in this recipe. I did like the herbed bread stuffing. I may try this again minus the sour cream (we have three very healthy squash plants that seem determined to take over the planet so I have to do something.) My thanks and appreciation to Ladysmom for the effort.
