Cheesy Summer Squash Caserole Recipe
Cheesy Summer Squash Caserole Recipe
- 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.
Reviews for Cheesy Summer Squash Caserole
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"Easy and cheap to make. Several friends asked for the recipe. Added a little parmesan."
"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!!"
"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."
"This was only ok. Maybe I just don't like summer squash?"
"Really good easy recipe even ate it cold!"
"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."
"This recipe is so good and very easy to prepare."
"This was delicious! I'm new to squash recipes and this one won me over. I will be making this one again!"
"My family really enjoys this. I also use crackers instead of cornflakes as a topping"
"Very Good! I will definitely be making this again. I doubled the recipe and substituted the mayo for sour cream, used brown sugar and replaced the cornflakes with crackers. Everyone loved it! :-D"
"I thought this was really good. I made it all summer long and decided to make it again tonight for dinner. Love it .... THANKS."
"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!"
"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."
"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."
"Easy to make. I used bread crumbs instead of cornflakes and no butter."
"Used cracker crumbs in place of the cornflakes and added more cheese. Very tasty! A great alternative for using up all that summer squash!"
"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."
"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."
"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!"
"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"
"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!!!!"
"I haven't made it as yet, as I would like the Nutrition Facts!"
"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."
"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."
"what does the asterick next to mayonnaise mean?"
"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"