Very nice and tasty! Sure seems like alot of squash, but it cooks down nicely. I would definately recommend using a 9x13 pan as what I considered a "medium" baking dish wouldn't hold it. And I chopped my (2 kinds) of squash pretty small as someone recommended. My family all loved it and we aren't big squash eaters especially. Had wonderful flavor and texture, nice comfort food. Pretty easy to make too! I've saved it to my recipe box - it'll be one of my regulars, especially for a crowd!
Let me say....AWESOME RECIPE...My boyfriend's mother had extra squash that people at church gave her and she gave me some. I just cut up 3-4 and used exact measurments was not oily at all. I have made this 4 times already this summer and close to one of the best recipes on this site!!!!!!!!
I would recommend insteads of just chopping the squash to FINELY chop the squash and also use herb stuffing mix. The recipe itself is great with a wonderful flavor but the squash needs to be finely chopped. This is from a person who does not like squash and my 4 yr old loved it.
My SIL made this recipe for our Thanksgiving meal. She altered the recipe to include Ritz crackers instead of saltine crackers. It gave it a richer taste and was absolutely to die for. A must have recipe for holiday meals.
ONe of the reviews stated this was dry and blah. Nothing could be further from the truth. This is a delicious moist and yummy casserole. ONe tip is to put a lid on your pan when you are cooking the squash and onions together. This keeps the moisture in the pan. Just be careful not to leave too much juice as your casserole can be runny. I would cook the first half with a lid on and then remove the lid so some of the liquid evaporates into the air. Then add your cheese etc. If for some reason it may seem to runny after you have added cheese and other ingredients a few extra crackers will help. ( I used ritz crackers) Also baking with or without a cover makes a difference in the crunchiness of your topping and the dryness of your casserole. I actually added a little bit of water to my stuffing along with the butter to make it a tiny bit moist. Don't add too much though just a tablespoon or so. Anyhow I encourage you to make it and pay attention to these things then the 2nd time you make it will be perfect. The flavor is always great!
Outstanding and the rave reviews are a testament to that. A couple minor alterations: 16 reduced fat Ritz crackers replacing 12 saltine crackers and used herb seasoned stuffing. Nicely filled a 9 x 13 (3 qt.) baking dish (lightly sprayed w/ olive oil). Lightly sprayed saucepan w/ olive oil rather than using butter when cooking the squash and onions. In further reducing the overall 10 tablespoons of butter in this casserole only used 3 tablespoons to make the stuffing crust... don t think a noticeable taste difference resulted. Used a pinch of salt to cut down on high sodium level for a relatively small sized serving (i.e. roughly 3 x 4 size). For special occasions I would make this recipe the same way again. If part of an everyday meal the aim would be to make a healthier version... experiment w/ using 2/3 cup light ranch dressing & 1/3 cup mayo rather than 1 cup mayo. This is one of the most delicious vegetable casseroles we ve found on this site. Thanks NANCD35.
This is a great recipe. I took it to a Christmas party and everyone wanted the recipe.It makes alot. I also added extra cheese. and used green and yellow squash for color. Excellent and easy to make.
This is a great squash recipe. I just had to double the amount of cheese. I couldnt help myself. Great texture and flavor. This one is a real winner.
The ranch and chedder add too much whang, doesn't leave much for the buttery flavor of squash. Too much bread for topping. From an avid squash over-planter.
