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This rich, creamy side with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" —Jennifer Wallace, Canal Winchester, Ohio
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Nutritional Facts 2/3 cup equals 234 calories, 16 g fat (8 g saturated fat), 36 mg cholesterol, 564 mg sodium, 14 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Summer Squash Casserole in Simple & Delicious May/June 2009, p37
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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.
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