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Makeover Summer Squash Casserole Recipe

Makeover Summer Squash Casserole Recipe photo by Taste of Home

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With a buttery cracker topping and lots of cheese, this lightened up classic casserole from Lisa Eldridge of Topeka, Kansas makes a guilt-free side dish at any meal. "I got the original recipe from a friend," Lisa notes. "And it is excellent."

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Makeover Summer Squash Casserole Recipe

Prep: 30 min. Bake: 45 min. + standing

Yield: 15 Servings

30 45 75

Ingredients

3 pounds yellow summer squash, cut into 1/4-inch slices
2 medium onions, sliced
2 tablespoons butter, divided
2 garlic cloves, minced
6 tablespoons all-purpose flour
4 eggs
4 egg whites
2 cups 2% milk
4 cups (16 ounces) shredded sharp cheddar cheese
1/4 teaspoon salt
1/8 teaspoon pepper
12 reduced-fat butter-flavored crackers, crushed

Directions

Place squash in a large saucepan or Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain and set aside.
In a large nonstick skillet, saute onions in 1 tablespoon butter until tender. Add garlic; saute 1 minute longer. Add squash; stir gently to combine. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
In a large bowl, combine the flour, eggs, egg whites, milk, cheese, salt and pepper. Pour over squash mixture. Bake, uncovered, at 350° for 40 minutes.
Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole; bake 5 minutes longer or until crumbs are golden brown and a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 15 servings.

Nutritional Facts 1 serving equals 210 calories, 13 g fat (8 g saturated fat), 95 mg cholesterol, 310 mg sodium, 13 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Makeover Summer Squash Casserole in Light & Tasty October/November 2006, p10

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Reviews for Makeover Summer Squash Casserole

Makeover Summer Squash Casserole

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Reviewed on Aug. 14, 2012 by NHCook2Live

Definitely not a healthy recipe, delish!

Reviewed on Oct. 17, 2011 by RondaKayAdams

sorry forgot to rate it!! It was delicious!!

Reviewed on Oct. 17, 2011 by RondaKayAdams

it was delicious!!

Reviewed on Aug. 31, 2011 by rmcowan

I am in the process of making this. Sounds very good. I was wondering if I could freeze this after assembling and bake it later.

Reviewed on Jun. 14, 2010 by Brenda D

This is a great recipe to use up the abundance of summer squash in a garden. Like another lady, I used part cottage cheese and part cheddar cheese. My family also likes to add cooked sausage (sometimes bulk and sometimes sliced smoked sausage) to this recipe for an all in one dish. Thanks!

Reviewed on Jan. 17, 2010 by tkarinas

This recipe is very good and one my family requests often. I love making it and will do so many more times. It's a keeper, for sure.

Reviewed on Dec. 06, 2009 by cshenry1

This is a wonderful recipe. Like another reviewer, I didn't want as much cheese in the recipe (due to fat content) so I used about 1 c. of cheddar cheese and 1.5 cups of lowfat cottage cheese. It tastes great!

Reviewed on Oct. 07, 2009 by palajunkie

This is a wonderful dish my whole family enjoyed. Even my picky "I don't like veges" kids and grandkids loved it! I used 2 cups of shredded reduced fat sharp cheddar cheese and was still cheesy enough for them. Will be making this on a regular basis.

Reviewed on Jul. 06, 2009 by skookie

My maiden name is Eldridge, Lisa. I have been looking for a lighter summr squash casserole for a while now. Thank you so much for sharing yours.