This is the perfect summer casserole to bring to a backyard bbq. Delicious.
Best squash casserole recipe ever! discoved it last summer and have made it numerous times- using fresh squash from the garden. It freezes beautifully - keep one in the freezer to add to almost any meal for a crowd. Unfotunately my husband does not eat casseroles so I enjoy it when i'm having a a crowd - never much left over!
Did not have the parmesan, otherwise followed the recipe.
Was really delicious!
Prepared according to recipe. Didn't have thyme but didn't miss it.
I baked it in a 2-qt, deep sided, round Corningware dish so took quite a bit longer to cook to the center. 40 minutes on 350 then 10 more on 385.
It was delicious. Not watery whatsoever. My hubby said the best one I've ever made and I've been baking them for 40 years!
P.S. I used squash I picked myself from the garden about two hours before.
Made this recipe last night and it was delicious. I had to eliminate the salt because of health reasons and no one even missed it. I will definitely be making this again for my family and friends.
"buttery crack topping"
Do you mean "cracker"?
One sleeve of crackers is plenty! Wonderful; will definitely make again
The small amount of buttery liquid cooked from the squash and onions are a flavor and nutrition component which should NOT be discarded. This offers NO worry that it will create a "watery" finished dish. With use of the 2 large eggs, the cheeses and mayonnaise, all mixed well and folded thoroughly into the squash with any pan juices, the dish will set during the bake and bind the soft ingredients into a creamy-cheesy custard around the vegetables , preventing a watery casserole. The delicious topping is further guarantee against wateriness, for the excellent absorbent quality a crumb layer provides. The hot oven crisps it to a crunchy-buttery-parmy perfection. If you have no "buttery crackers" a great substitute is 1 cup of fine bread crumbs or 1 cup of any packaged poultry dressing, crushed to fine crumbs and mixed with the parmesan and butter. This is an excellent alternative which adds a sturdy savoriness to the custardy creaminess of the squash. It's a large dish which really required about 30-35 minutes bake time for the cheesy custard to fully set and the topping to be properly toasted and golden brown. Maybe an oven calibration matter. Individual servings of the dish reheat well and do not "break" in a 1000-watt microwave, using 50% power for 2 minutes.