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Cheesy Summer Squash Caserole Recipe

Cheesy Summer Squash Caserole Recipe photo by Taste of Home

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Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole from Katherine Metz, Jacksonville, Florida (with husband Chuck, at right). A crispy cornflake-crumb topping adds a little crunch.

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Cheesy Summer Squash Caserole Recipe

Prep: 10 min. Bake: 25 min.

Yield: 2 Servings

10 25 35

Ingredients

2 small yellow summer squash, sliced
1/4 cup chopped onion
1/2 teaspoon salt, divided
1 egg
1/4 cup mayonnaise
2 teaspoons sugar
Pepper to taste
1/4 cup shredded cheddar cheese
2 tablespoons crushed cornflakes
1-1/2 teaspoons butter, melted

Directions

In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until squash is crisp-tender. Drain.
In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top.
Bake, uncovered, at 350° for 25-30 minutes or until golden brown and bubbly. Yield: 2 servings.

Originally published as Summer Squash Casserole in Taste of Home April/May 2004, p47

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Reviews for Cheesy Summer Squash Caserole

Cheesy Summer Squash Caserole

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Reviewed on Aug. 14, 2012 by debeyea

Making it for the second time in less than a week! My family loved it. I was able to adapt it for my dairy allergic kids by swapping out the cheddar for soy cheese. Great way to use up the overabundance of summer squash!

Reviewed on Sep. 01, 2011 by Sunny1978

We really enjoyed this recipe. It had a great flavour and was easy to make. As per a reccomendation I substituted buttery cracker crumbs for the topping and it turned out great.

Reviewed on Aug. 31, 2011 by Miguet

This is really good! I made it with 3 cups of slices zucchini since I didn't have any of the yellow squash. Instead of cooking it in water, I put it in the microwave with no water for about 3 minutes until it was tender crisp. I did add more cheese than the recipe called for, but that's a personal preference.

Reviewed on Aug. 30, 2011 by SKS2

Easy to make. I used bread crumbs instead of cornflakes and no butter.

Reviewed on Jul. 13, 2011 by BrittneyR

Used cracker crumbs in place of the cornflakes and added more cheese. Very tasty! A great alternative for using up all that summer squash!

Reviewed on Jun. 29, 2011 by grammadebby

I have a lot of good squash recipes, but I've been searching for a "great" squash casserole recipe. I just found it! This is the best one I have tried. I used buttery cracker crumbs instead of cornflakes. Didn't have cornflakes. It was great. Will make this again and again. Thanks for another great recipe.

Reviewed on May. 23, 2011 by momio

We really liked it in our family. I put Ritz on instead of cornflakes and I put much more than 2 tablespoons! We like the crumb topping.

Reviewed on Aug. 25, 2010 by NanaBee14

I love, love, love this casserole. I love the consistency and the flavor. The first time I cut up the squash for this recipe I did measure it. Two small summer squash equals 2 cups. That is what I use for my measure when I make this casserole. I have substituted Splenda for the sugar (my husband needs to avoid sugar), and this substitution works very well. Enjoy!

Reviewed on Aug. 19, 2010 by WhateverNYa

I am not fond of yellow summer squash. I don't think it has much flavor, but when a friend of mine gave me two small ones, I started looking for a recipe. My mom always just cooked it, then put some butter, salt & pepper on it. Boring. I tried this one the other night & I LOVE it!!!!! I've also eaten it cold at lunchtime. You bet, I'll make this recipe again. Many thanks to Katherine Metz for taking the boring out of yellow summer squash. WhateverNY

Reviewed on Aug. 07, 2010 by mcsbfsb

I just tripled this recipe and it smells WONDERFUL - had this for the first time for dinner with another couple and we all LOVED it!!!!!! super casserole!!!!

Reviewed on Jun. 14, 2010 by leslie9

I haven't made it as yet, as I would like the Nutrition Facts!

Reviewed on May. 19, 2010 by Loiscooks

A great idea for a way to serve squash. I used both zucchini and yellow squash. I did not boil the squash first, as we do not like mushy squash. I increased the baking time so that the squash was cooked just the way we like it. I also used bread crumbs instead of the cornflakes for the topping.

Reviewed on Apr. 29, 2010 by thelouws

I've made this many times and have had many requests for the recipe! I even make it ahead by assembling everything but the cornflakes (you can use breadcrumbs or cracker crumbs, btw) and refrigerating until that evening. I also double/quadruple the recipe if I want to make more.

Reviewed on Apr. 11, 2009 by dnaleri

what does the asterick next to mayonnaise mean?

Reviewed on Oct. 13, 2008 by onebreast

Please tell me how many cups of squash to use. Everyone's idea of "small" is different. Also, I froze some summer squash that I will be using and measured by the cup. Thank you. Connie

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