Very good. However, squash has so much water in it already, I would never dilute the flavor by boiling. Simply saute the onions in the butter, add the squash, put a lid on it until its own liquid is released and continue simmering until desired tenderness.
Cooked the onion with the squash. I used Ritz crackers instead of bread crumbs. This is really rich so the second time I made it I halved the butter that's mixed into the topping. Everybody asks for this recipe.
Good. First squash casserole recipe I've seen without cheese. Next time will boil the squash for a shorter period of time and use a lot less butter for the topping. Baked this in convection oven at 325 for 45 minutes.
I added some Parmesan cheese on top also---yummy
I also used seasoned breadcrumbs because that was all I had, and I also did 3 yellow squash and 3 zucchini. I really think this is such a great recipe that even having to make a couple of changes didn't change how great it turned out! Will deffinately be making this again! Now back to the yummy goodness!!!
This was fantastic! I did tweak it just a tad for our own tastes. We grew our own squash and used that. I used plain whole wheat bread crumbs and added about 1 tbs. Italian seasoning to it. To the chopped onion I also added 4 small cloves of garlic that I pressed through a garlic press. Then for the top coating of bread crumbs I substituted crushed up Ritz crackers in place of bread crumbs for a little different crunchy flavor. This also makes great leftovers. Will be making this again!
Great non-cheese casserole! I sliced instead of chunk-ed. I don't ever boil the squash for a casserole. I like for it to still maintain some of its firmness and this cuts out extra steps. That's the only thing that I did differently... Like someone posted earlier, you wouldn't pre-boil potatoes for a potato casserole, so I never understood the step of pre-boiling squash. Also, summer squashes can be and are eaten raw in salads and with dips, so I recommend skipping boiling. The recipe will still turn out perfect!
This is a great recipe! Instead of dry bread crumbs I used progresso garlic & herb bread crumbs and it gave it a little kick!
A wonderful side dish but a seasoning boost is needed to get it there rather than relying solely on salt and pepper. Personal taste preferences and spiciness of other dishes influence how to season it. Many reviewers used seasoned bread crumbs which is a good idea. Next time, might try a little nutritional yeast for a subtle nutty cheesy flavor. We cut the butter in half and used panko bread crumbs which produced a topping with a crunchy texture. Really liked the firm texture of this dish as some squash casseroles can be watery but not this one. Found the oven temp and baking time to be spot on. Will make again. Melissa, thanks for sharing!
Not bad but quite bland and boring. I'd rather eat just boiled (or steamed) squash with butter than bother with this recipe. I'll stick with the fabulous Yellow Squash Casserole recipe when I want something along this line.
