NEXT RECIPE >

Crumb-Topped Summer Squash Casserole Recipe

Read Reviews
4.5 7 9
Publisher Photo
"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

Ingredients

  • 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 vegetable, 1/2 starch, 1/2 fat.

Directions

  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


Reviews for Crumb-Topped Summer Squash Casserole

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
StacieinTN User ID: 6747534 62701
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!!"

MY REVIEW
howdu User ID: 1170706 75391
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!"

MY REVIEW
lindipally User ID: 1270998 152492
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."

MY REVIEW
lindipally User ID: 1270998 147303
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!"

MY REVIEW
fwc0309 User ID: 1069679 142520
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."

MY REVIEW
Kris Countryman User ID: 1858674 128282
Reviewed Jul. 24, 2009

"If I make this again I will omit the sugar. It was very sweet."

MY REVIEW
layla noel User ID: 2242695 147285
Reviewed Sep. 28, 2008

"This is a terrific squash recipe: it's fairly simple, delicious, and fast. You can't go wrong!"

Loading Image