*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
With a very minor change this was great! Following another reviewer's suggestion I sauteed the squash with the onion and it was fantastic. I was a little concerned about the condensed milk so I drizzled it lightly off of a spoon onto the top of the cheese layers. I'm not sure that I used quite the amount called for but it added just the right touch of sweetness for our family. Thanks for another great summer garden recipe!
It was good but in the future I will cook the onions ahead of time as they came out a bit on the crunchy side. I will also up the temp as at 350 for 30 mins it didn't brown and there was a little too much liquid. I may also leave the skin on as it is a little monochromatic.
Vegetables took forever to cook. I put it in for a lot longer than the recipe stated and even tried to cook it longer after I had put it away in the fridge for the night. I wanted to like this it was just too blah. Don't know what spices I would use but it definitely needs something more. Probably won't make this again. Too much work for the taste.