Summer Squash Mushroom Casserole Recipe

Reviewed on Mar. 24, 2013 by cLeighw

Served this to guests and they asked for the recipe. Everyone loves this!

Reviewed on Jan. 27, 2013 by jackiep1

I love this recipe. Easy to make and very good

Reviewed on Aug. 05, 2012 by pwdigwald

This was super easy and absolutely delicious! I divided it into 2 casseroles & stuck one in the freezer for later. I left the cracker crumbs off until I'm ready to pop it into the over. This one was a definite winner!

Reviewed on Jul. 23, 2012 by GwenandDirk

I LOVE this recipe. I have made it multiple times. I also had a cup of grated carrots as it adds great color and for topping I always use a half box chicken flavoured stovetop stuffing mixed with the melted butter. So excellent.

Reviewed on Oct. 23, 2011 by luciacucina

Thought it was very good. Used homemade bread crumbs with the melted butter for the topping instead of the cracker. Next time will add water chestnuts for an added crunch.

Reviewed on Oct. 01, 2011 by norrineg

So good.

Reviewed on Sep. 14, 2011 by Teresa2700

Loved this! Out of all the casseroles made this summer this was my favorite. It's even better the next day.

Reviewed on Sep. 13, 2011 by Arthur

This is one of my favorites. My recipe calls for 2 lbs of squash. I usually use stuffing mix. Chopped red pepper really dresses it up. The last time I didn't have red pepper so I halved cherry tomatoes and along with green pepper. I will try the corn flakes next time.

Margo

Reviewed on Sep. 12, 2011 by Nesber

I substituted chayote for the yellow squash and my family loved it! I will try adding some chicken next time.

Reviewed on Sep. 12, 2011 by williamsegraves

This was tasty but it seemed like something was missing.

Reviewed on Sep. 11, 2011 by sblum1916

I loved this recipe. It turned out fabulous. I used a sharp cheddar but I am going to try it with Kraft Triple cheddar tonight. My daughter and grandson loved it too.

Reviewed on Sep. 10, 2011 by NapervilleMom

Teenagers love this! A good way to use the summer squash grown in the garden. I used a blend of whatever cheeses I had in the refrigerator.

Reviewed on Sep. 07, 2011 by Clemh

Excellent! Remember since you are cooking the squash it will be soft but absolutely fabulous! My husband does not like casseroles but loved this! I added garlic to the recipe. Will make and share this one!

Reviewed on Sep. 05, 2011 by bernerlover

I thought this was great. I made it just the way the recipe called but I added diced cooked chicken and made it a meal.

Reviewed on Sep. 02, 2011 by carmerkle

I made a few changes just to add another layer of flavor. I dropped the sour cream and cream of mushroom soup. Instead I made a corn puree from 4 ears of fresh corn (corn and skimmed milk blended in food processer with 1/4 cup of flour and a hint of chipotle chilli pepper, cook just until the flour cooked and thickened). Mixed everything as called for in recipe and top with cracker crumbs. This was awesome.

Reviewed on Sep. 01, 2011 by Bonnnie

We all enjoyed this recipe. It was very easy and quick to make.

Reviewed on Sep. 01, 2011 by wandnapper

I was very eager to try this recipe because I love squash, but I thought this came out very bland. If I make if again, I'll add some broccoli and some spices to perk it up. I didn't think it was worth all the prep work involved.

Reviewed on Aug. 31, 2011 by sparkpuppypup

This is a delicious recipe! Both of my kids actually liked it, which is sometimes not the case with veggies. I did want to offer a tip...I've used fat free Greek yogurt in place of sour cream in a lot of different things and it tastes wonderful. Fat free sour cream, on the other hand, tastes gross to me. Also....in my opinion, a good cook doesn't really rely on measurements very much. Be like Julia Child, "A pinch of this, and a dash of that!"

Reviewed on Aug. 31, 2011 by djakes

Made this on Monday - skipped the mushrooms (allergic). Thought it was wonderful, but would probably go with 1/2 the cheese next time. And by the way, I agree with uwasv_waya - I too was confused about medium and large - I would have rather seen 2 cups or 1/2 cup or whatever.

Reviewed on Aug. 31, 2011 by prema307

uwasv_waya. There are several recipes that state "2 small squash, or 3 medium green peppers ", etc. I have not seen this defined in a recipe, and I have just finished looking. It may be there, but I have not seen it. Just as there are so many adjustments and substitutions in recipes all the time, this seemed to be something that could easily be estimated as I assume the others have done when making this dish. A "dab, a pinch, a shake or two" as you said is used in your recipes does have a meaning to me, perhaps from my grandmothers' way of cooking. Enough said, this appears to be 2 modes of thinking, and perhaps your more exact way of measuring ensures more successes.

Reviewed on Aug. 31, 2011 by lpoolenc

Wonderful. I did add slivered almonds and drained kidney beans. I only used half the cheese and instead of the cracker crumbs, I used lemon pepper panko that I sprayed with I Can't Believe It's Not Butter.

Reviewed on Aug. 31, 2011 by jody7272

had this for dinner last night with bbq chicken. I used all zucchini though because I didn't have any yellow squash left....everyone loved it!!!! will definitely keep this one in my favorite file!

Reviewed on Aug. 30, 2011 by lrudolf

used light sour cream and 50% reduced fat cheese to reduce the fat content, added cubed ham to make it a one dish meal

Reviewed on Aug. 30, 2011 by Donalee2

I MADE THIS AND WE LOVED IT. MY HUSBAND HAS TO WATCH HIS SALT INTAKE SO I MADE A SOUP MIX AND USED THAT ISTEAD OF THE SOUP. SINCE THERE WAS MUSHROOMS IN IT THAT WORKED REALLY WELL. GREAT TASTY WAY TO USE ALL THAT SUMMER SQUASH. I HAVE MADE AT LEAST A DOZEN RECIPES THIS SUMMER USING MY SUMMER SQUASH AND HAVE LIKED THEM ALL.

Reviewed on Aug. 30, 2011 by mjounan

I did a tippy tap toe dance when I saw this recipe. We were looking for such a recipe to make this weekend. Yummy. Thinking I could use crushed Pringles on top instead of crackers. Once in a while, we need to indulge!

Reviewed on Aug. 30, 2011 by toothfairylin

Delicious just as posted. Thank you, Jennifer, for taking the time to post one of your favorite recipes. 

Reviewed on Aug. 30, 2011 by annsway1

For trishar2008; use yogurt or just plain milk. This recipe is wonderful and I'm adding it to my rotation. Very versitile too.

Reviewed on Aug. 30, 2011 by Carmen Janicki

I haven't made this yet, but with all the good reviews I certainly will. I have to cut out salt so I'm sure I will be able to make it.

Reviewed on Aug. 30, 2011 by trishr2008

We don't eat sour cream-yuch!!! What do we use instead-or can we just do without anything ?

Reviewed on Aug. 30, 2011 by prema307

I will be making this recipe after my next trip to the grocery store. It sounds delicious. I always read the reviews to see other people's opinions of the daily email recipes.

Reviewed on Aug. 30, 2011 by Brenda D

My mother-in-law had printed this recipe off for me earlier this summer and we have really enjoyed it. I make it about once a week and we use up garden produce. I do substitute diced carrots for the mushrooms and use whatever flavor of condenced soup I have. One day I didn't have a can of soup, so I used a "glob" of Miricle Whip instead. Yum! I've also added browned sausage or bacon to it. That was a great change to make a all in one dish. I also usually cut the cheese down to 1 cup or so. We've crumbled corn flakes, crackers and bread crumbs on top for some different changes...oh and lots of times I forget to drizzle the top with butter and it comes out just fine. Lots of options here ladies & gentlemen...have fun experimenting!

Reviewed on Aug. 30, 2011 by joodiUK

am in UK and made this to have lunch with a vegetarian friend and she loved it as did I. I used cheese baked crackers instead. Delicious.

Reviewed on Aug. 30, 2011 by PamelaSM

I love squash casserole. I substituted cream of celery for the cream of mushroom and omitted the mushrooms. I also added shredded carrots that I cooked with the zuchini and squash and onions. I used 1 cup of shredded parmesan and 1 cup of sharp cheddar. I also topped it with panko bread crumbs instead of crackers. Huge hit. I will make this regularly. Thanks!

Reviewed on Aug. 29, 2011 by myrtrose

This was just ok, nothing outstanding.

I could hardly tell there was squash in there at all. It could have been any vegetable, really. The soup and cheese masked the squash flavor. Salty and greasy.

Reviewed on Aug. 28, 2011 by Berthelote

This is a wonderful recipe that can be modified in many ways according to ones diet needs. Many have already pointed their needs out. I have grandkids with celiac which is gluten intolerant. So instead of butter flavored crackers, I crush corn flakes. Yummy!

Reviewed on Aug. 28, 2011 by uwasv_waya

How big is a large zucchini? How big is a medium yellow squash? I havs zuchx that are over 12" long and yellows that are over 8" long. Small, medium, and large are ambiguous terms. A definite size either by weight or other measurements leave no doubt. This recipe needs to be change to take out the terms large and medium and put in a definite measurement. One of my large zuchs would fill a 10" to 14" skillet. Two of my medium straight neck squash would fill the same size skillet. Skillets are sold based on the inchs in diameter and not small, medium or large sizes. I have one that is 16". Is that the size needed for this recipe?

Reviewed on Aug. 27, 2011 by euin

i will make this this a lot.

Reviewed on Aug. 27, 2011 by sunshine1202@msn.com

i think it was delicious. i made it without the mushrooms. Some one mentioned french fried onion rings by durkee, that would be wonderful mixed right in.....mmm

Reviewed on Aug. 27, 2011 by btaylor123

Everyone loved this! Trying to cook a little healthier, I used lower fat ingredients, and crushed some baked cheese-flavored crackers for the top. Delicious and easy!

Reviewed on Aug. 27, 2011 by bobbiehud

I agree with Lisa & Barb. There are so many things you can substitute - saute with spray olive oil, low-fat or fat free sour cream, low fat soup, low fat cheese and there are loads of tasty crackers out there that are low in fat that can be used. Squash casseroles are so good and so versatile. Try using the low-fat or fat free versions of things and you will find they they taste very good. Cooked in casseroles you can hardly tell the difference.

Reviewed on Aug. 27, 2011 by Savvy in the Rockies

lightened this dish by using lite sour cream, low fat cheddar, and low salt soup! esp liked the addition of mushrooms!

Reviewed on Aug. 27, 2011 by lisa8251

This recipe looks yummy and I will likely make it for a gathering on Laobr Day. 

Reviewed on Aug. 26, 2011 by NaplesNancy

I don't like mushrooms, so I left them out.

Reviewed on Aug. 26, 2011 by barb347444

This is my "gotta have it" squash recipe for Thanksgiving. It is fabulous.

Reviewed on Aug. 17, 2011 by kma_747

Can anyone tell me how many cups of squash this is?

Reviewed on Aug. 13, 2011 by klumsee1

This was very good. I love mushrooms but my husband can't stand them so I made this with cream of celery soup and omitted the mushrooms. The tastes reminds me of a hashbrown casserole (just with squash!)

Reviewed on Aug. 05, 2011 by gran E

Haven't made this one yet, but I use pepperidge farm stuffing mix and cream of chicken soup. You can't go wrong with squash casserole. They are all delicious.

Reviewed on Jul. 22, 2011 by Lisa Friesen

I really liked it. If I had a suggestion I would add some chicken to it and make it a main dish.

Reviewed on Jul. 22, 2011 by s_pants

My sister said to make it everyday!

Reviewed on Sep. 03, 2010 by sissy12804

This recipe is also great when you use french fried onions instead of the crushed crackers! Yummy!

Reviewed on Aug. 26, 2010 by LadyMacKeltar

Delicious! I made this recipe today for lunch. My husband and I really enjoyed it. Definitely will make again.

Reviewed on Jul. 20, 2010 by dlbelletete

Everybody loved this! I will definately be making this again.

Reviewed on Jul. 01, 2010 by CWOCN

Wonderful even with lite sour cream, low fat soup and a less generous amount of wheat crackers - also substituted fresh garden egg- plant for mushrooms and added a little garlic

Reviewed on May. 23, 2010 by gayewsga

This was a big hit at a big family dinner, even with those who didn't like squash. I did substitute mushroom soup with cream of onion and left out the mushrooms as no one in our family likes them but it was just delicious! Several took the recipe home to make the next day. Thanks!

Reviewed on May. 18, 2010 by doedeer

I have 1 word for this dish. FANTASTIC!!

Reviewed on May. 17, 2010 by TwilaGilpin

I used reduced fat sour crean,colbyjack cheese.healthy choice of cream of mushroom soup, the second time yum. Twila Stephenville, Tx

Reviewed on May. 17, 2010 by racing07

Sounds like a great recipe but would use 2%Cheese, healthy cream of mushroom soup and low fat sour cream and it will be lower calorie and still delicious. Will try it tonight.

Reviewed on Jul. 26, 2009 by zucchinilady

I added diced carrots to my dish, very tasty and will definately be made many times this summer!!

Reviewed on Jul. 19, 2009 by brooksjones7

Creamy and delicious. Tastes so good, my kids had no idea it was actually full of healthy veggies.