I thought it was terrific - DH not so much (it was squash, after all). Made half a recipe, and used shredded rather than cubed cheese. Also, we use a chicken base paste rather than bouillon cubes. Instead of adding it to the pan with frying onions I mixed a tsp. of it with the reserved water, then used the recipe amount of salt. It came out fine.
I liked this. I would caution people to carefully watch when it is boiling to only get it to fork tender and not beyond. Next time thats what I'll do as mine was a little too soft. I didn't add any salt and pepper thinking people could do it themselves, but I don't think it needs any extra. I have a family of cheese freaks, so extra cheese was used and put on top when served. Overall~good!
This is a very good recipe. It taste like the one my Mama makes. I don't have her recipe, so I was happy to find this one. I used all yellow squash and didn't put in the cheese. I also added a little sage in with the spices. Thanks for posting.
I made this for Thanksgiving. I doubled the recipe. I did reduce the butter by half a cup (or 1/4 a cup for reg. recipe) and it still tasted great. Everyone really liked it including the ones who don't like squash. The only thing I will change next time is to omit a cube or so of the chicken bullion. My casserole was not overly salty, but for me it was on the borderline. Overall I thought it was a great recipe and will continue to make it.
Best ever!!! I was assigned yellow squash casserole for a Thanksgiving potluck, and gave this recipe a try. Now I will never try anything else. This has become my favorite go to recipe. So yummy! As other people suggested, I used half of the butter and it turned out fabulous. Also, I made sure to cube the cheese, not grate or shred. Finally, I made sure to use the thyme. I usually don't like this seasoning, and was very hesitant to add it. However, after reading other reviews I decided to use it. I was sure glad I did - it really made the dish. Wonderful!
I'm not really a fan of Boston Market, but if this is what their casserole tastes like, I'm definitely going there! This was a HUGE hit at Thanksgiving. There wasn't anything left in the pan. I too followed the advice of others and put in a 1/2 cup of butter and only 2 bullion cubes. Also, I sprinkled seasoned bread crumbs on top prior to baking and the crust was golden brown and crunchy. Everyone asked for the recipe!
I just made this last night and was so excited that it is just as good as the Boston Markets I go there once a week just for this They need to change the writing under it saying it is close NO IT IS THE REAL thing I have shared what I made with two others and they are equally impressed at it and they also are going to make it I wanted to make for Thanksgiving so I made it before just to make sure it was good It is better than good It is AWESOME but I did add another box of jiffy mix being so much squash and did add some more cheese I would recommend this to anyone Plus your house smell so good for the day thanks for posting I will continue to go to Boston market about two times a week but know I can make my own when ever I want It makes a large pan for sharing since I am on my own so freezing may also work May have to try the tomato idea that someone else suggested
This recipe is SO WONDERFUL! I used only 2 1/2 bullion cubes and added a 1/2 cup of water before putting it in the oven in stead of a whole cup. I halved the butter like suggested and broiled the top towards the end so it would get browned. I only used zucchini because the summer squash looked old at the market. I am so happy I found this recipe. I made this as a trial run for Thanksgiving and my family of 3 gobbled it up in two days. It reheated well! Thank you for posting!
Made this recipe as stated and we were overwhelmed by the thyme. It was a change from our usual side dishes and used some of our zucchini crop. I would consider making this again with less thyme. Thank you!
I steamed the cubed squash instead of boiling and only until almost tender, otherwise followed the recipe with the exception of reducing the butter by half & using half of my own cornbread recipe (Favorite Cornbread) It makes A LOT, I froze one dish and served the other for dinner. An oversight was that I forgot to add salt, didn't miss it Only salted a little @ serving. Thanks for sharing, this is a time consuming and multi-stepped recipe, but worth the effort and a great way to use up an abundance of squash from the garden.