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Yellow Squash Bake Recipe

Golden, crumb-topped oven entrees are the quintessential image of comfort food and this one fits the picture perfectly. “A friend gave me the recipe,” Lisa Eldridge writes from Topeka, Kansas. “It’s excellent.” With crushed saltine crackers, squash and lots of cheese, the savory side dish is ideal for chasing chills.

This recipe is:

Healthy

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Yellow Squash Bake Recipe

Prep: 35 min. Bake: 40 min. + standing

Yield: 15 Servings

35 40 75

Ingredients

3 pounds yellow summer squash, cut into 1/4-inch slices
2 medium onions, sliced
1 cup butter, melted, divided
5 eggs
2 cups heavy whipping cream
5 cups (20 ounces) shredded cheddar cheese, divided
2-1/2 cups crushed saltines, divided
1/2 teaspoon salt
1/4 teaspoon pepper

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 well. In a large skillet, saute onions in 1/4 cup butter until tender; add squash and gently combine. Transfer to a large bowl.
In another large bowl, combine eggs, cream, 4-1/2 cups cheese, 2 cups saltine crumbs, salt, pepper and remaining butter. Pour over squash mixture; stir gently to combine. Transfer to a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheese and saltine crumbs. Bake 5 minutes longer or until cheese is melted and crumbs are golden brown. Let stand for 10 minutes before serving. Yield: 15 servings.

Lighter version: Makeover Summer Squash Casserole

Nutritional Facts 1 serving equals 443 calories, 37 g fat (24 g saturated fat), 187 mg cholesterol, 594 mg sodium, 15 g carbohydrate, 2 g fiber, 13 g protein.

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