Cheesy Summer Squash Caserole Recipe
Cheesy Summer Squash Caserole Recipe photo by Taste of Home
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Cheesy Summer Squash Caserole Recipe

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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.
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 2 servings


  • 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


  1. 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.
  2. 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.
  3. 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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leeart 252940
Reviewed Aug. 20, 2016

"This dish was so good that it was all I ate for dinner the other night. DELICIOUS !!!"

sfinch68 252461
Reviewed Aug. 10, 2016

"Absolutely delicious! Made this for the first time tonight - will definitely be making it many more times!"

Debglass11 252131
Reviewed Aug. 2, 2016

"Good casserole! I doubled the recipe, except for the sugar and salt, and used a heaping cup of cheese. Didn't have cornflakes, so I used butter crackers. Definitely worth a try, especially if you have an abundance of summer squash to use up!"

annrms 251773
Reviewed Jul. 24, 2016

"Made this recipe with summer squash and zucchini. Added some minced garlic and used panko because I did not have corn flakes. I placed the onion and squash in a large measuring cup along with 2 tablespoons of water. Covered and vented it and microwaved it for 5 minutes. Drained it and patted it dry. I wanted a lighter dish so I skipped the egg. Baked it according to directions. I came out deliciously hot and bubbly. Loved it. Want to try the technique with cauliflower and maybe carrots!!!!"

scotchshortbread 235046
Reviewed Oct. 16, 2015

"Easy and cheap to make. Several friends asked for the recipe. Added a little parmesan."

joy cooking 231370
Reviewed Aug. 17, 2015

"Yum! I cut up 9 small yellow squash (approx. 5-6" long) that amounted to approx. 8 c. Used 4 eggs and 1 c. mayo. I didn't have the recipe in front of me and forgot the onion and sugar, but it was just fine without it. Approx. 1 c. of cheese. Added a couple dashes of an herb blend. Didn't have cornflakes so crushed some croutons on top. It was very good!!"

RoseLuvsRetro 216809
Reviewed Jan. 3, 2015

"I have been regularly making this recipe since it was first published. Many times I have quadrupled the portions and brought it to family get togethers. Everyone loves it. Best squash casserole recipe I've found. The only thing I do different is crush New York Texas Toast garlic and butter croutons for the topping."

Kimberly Hines 78638
Reviewed Aug. 4, 2014

"This was only ok. Maybe I just don't like summer squash?"

jane428 78532
Reviewed Jul. 17, 2014

"Really good easy recipe even ate it cold!"

EP-PaulaG 67912
Reviewed Jul. 2, 2014

"We Relly enjoyed the recipe. I did use 4 small squash which was perfect for 2. Just a reminder that not all corn flakes are gluten free. I did use certified gluten free corn flakes and probably closer to 1/4 cup. I will be making this one again."

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