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I increased the heat to 350 because I had other dishes in the oven. This squash casserole was incredible. It was light and savory. My family enjoyed it very much. Thank you for posting it.

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Miss Fannie May 19, 2013

After reading the other reviews, I made a few slight changes ~ I used almost 3 cups of the cornbread muffins & jacked the oven temperature up to 350 degrees. And since my son & DIL were here, I used a cream of vegetable soup instead of the chicken! Still, it all came together very nicely & was well-received, so there're no complaints there! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

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Sydney Mike September 28, 2011

My boys liked this. I cooked it for 45 minutes because after 30 minutes it seemed very soupy for me. Made for Photo Tag.

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mary winecoff February 28, 2010

This was just wonderful! I served as a main dish with a few cucumbers on the side. I turned my oven to 350 for the entire time and it was still pretty wet on the inside but it appeared to be done on top. I wouldn't say that it was like polenta at all - polenta is rather plain and boring, but this casserole was full of flavor... I nearly licked the bowl! I used homemade cornbread muffins. Made for 1-2-3 Hit Wonders and plan on making again while squash is growing wild in my garden!

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Brooke the Cook in WI July 23, 2008

This was so different--like a cross between squash casserole and corn pudding. Finally I have a use for leftover cornbread :)! With loof's blessing I used reduced fat soup, Smart Balance, and egg substitute, and I added a cooked chicken breast. The dish definitely didn't suffer for the low fat stuff, and the chicken made it a hearty main dish. I served it with a tossed green salad. One comment--I baked this for the recommended time, then kicked the heat up to 350 and baked another 15-20 minutes. It was still sort of polenta-like, but so very tasty. Thanks for posting! Made for Zaar Tag 2008.

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smellyvegetarian June 21, 2008
Corny Yellow Squash Casserole