Summer Squash Side Dish Casserole

Total Time Prep: 30 min. + cooling Bake: 30 min.
Yield 4 servings
Test Kitchen Approved
My daughter-in-law created this healthy yellow squash recipe and shared it with me. I was delighted since my husband and I were cutting down on fried foods. You can easily double or triple this squash casserole to serve at family dinner. —Sue Joyce, Winston-Salem, North Carolina

Ingredients

  • 1 pound yellow summer squash, chopped
  • 1/4 cup water
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 1/4 cup dry bread crumbs
  • 2 tablespoons butter, melted
  • 1/8 teaspoon pepper
  • 1/2 cup shredded cheddar cheese

Directions

  1. Preheat oven to 350°. In a saucepan, combine the squash, water, onion and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. Remove from the heat; cool.
  2. Stir in the egg, bread crumbs, butter and pepper. Transfer to a greased 1-qt. baking dish; sprinkle with cheese. Bake, uncovered, until heated through and the cheese is melted, 30 minutes.

Nutrition Facts

2/3 cup: 176 calories, 12g fat (7g saturated fat), 76mg cholesterol, 510mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 7g protein.

My daughter-in-law created this healthy yellow squash recipe and shared it with me. I was delighted since my husband and I were cutting down on fried foods. You can easily double or triple this squash casserole to serve at family dinner. —Sue Joyce, Winston-Salem, North Carolina
Recipe Creator

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