Crumb-Topped Summer Squash Casserole Recipe

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"Whenever I'm invited to a potluck, I'm specifically asked to bring this warm crumb-topped side dish," explains Vicki Wrona from Grand Prairie, Texas. "No one realizes how nutritious it is."
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 8 servings


  • 6 small yellow summer squash (3 pounds), cut into chunks
  • 2 eggs, lightly beaten
  • 1/2 cup plus 2 tablespoons dry bread crumbs, divided
  • 2 tablespoons sugar
  • 1-1/2 teaspoons dried minced onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons butter, melted

Nutritional Facts

1/2 cup: 101 calories, 3g fat (1g saturated fat), 56mg cholesterol, 246mg sodium, 16g carbohydrate (6g sugars, 2g fiber), 4g protein Diabetic Exchanges:1/2 starch, 1 vegetable 1/2 fat


  1. Preheat oven to 350°. Place squash in a large saucepan and cover with water. Bring to a boil; boil, uncovered, 15-20 minutes or until tender. Drain well, pressing squash to remove excess liquid. In a bowl, mash squash. Stir in eggs, 1/2 cup bread crumbs, sugar, onion, salt and pepper until blended.
  2. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Toss remaining bread crumbs with butter; sprinkle over the top. Bake 20-30 minutes or until golden. Yield: 8 servings.
Originally published as Summer Squash Casserole in Light & Tasty August/September 2005, p63

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Reviewed Jun. 21, 2012

"I thought that I didn't really like squash until I tried this!! The only thing I changed was: I only used 1 tablespoon of sugar and I used Italian Bread Crumbs because that's all I had. It was delicious!!"

Reviewed Jun. 5, 2012

"My family doesn't care for sweet summer squash, so I substituted 2 T Parmesan cheese for the 2 T sugar. Also, I halved the recipe. Good!"

Reviewed Aug. 8, 2010

"This is the best yellow squash casserole ever! The entire family loved it and my picky little son asked for seconds! This one's a keeper! Recipe always requested at potlocks."

Reviewed May. 30, 2010

"Fabulous! A family favorite for years! No matter where I bring this wonderful casserole, everyone requests the recipe! This ones a keeper. Even my picky little son loves it!"

Reviewed Dec. 5, 2009

"This turned out perfectly with just 1 egg instead of 2. I used a medium diced onion and maybe a bit more bread crumbs. It got rave reviews at Thanksgiving."

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