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Makeover Summer Squash Casserole

 Makeover Summer Squash Casserole
With a buttery cracker topping and lots of cheese, this lightened up classic casserole from Lisa Eldridge of Topeka, Kansas makes a guilt-free side dish at any meal. "I got the original recipe from a friend," Lisa notes. "And it is excellent."
15 ServingsPrep: 30 min. Bake: 45 min. + standing


  • 3 pounds yellow summer squash, cut into 1/4-inch slices
  • 2 medium onions, sliced
  • 2 tablespoons butter, divided
  • 2 garlic cloves, minced
  • 6 tablespoons all-purpose flour
  • 4 eggs
  • 4 egg whites
  • 2 cups 2% milk
  • 4 cups (16 ounces) shredded sharp cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 reduced-fat butter-flavored crackers, crushed


  • 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 and set aside.
  • In a large nonstick skillet, saute onions in 1 tablespoon butter
  • until tender. Add garlic; saute 1 minute longer. Add squash; stir
  • gently to combine. Transfer to a 13-in. x 9-in. baking dish coated
  • with cooking spray.
  • In a large bowl, combine the flour, eggs, egg whites, milk, cheese,

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Makeover Summer Squash Casserole (continued)

Directions (continued)

  • salt and pepper. Pour over squash mixture. Bake, uncovered, at
  • 350° for 40 minutes.
  • Melt remaining butter; toss with cracker crumbs. Sprinkle over
  • casserole; bake 5 minutes longer or until crumbs are golden brown
  • and a knife inserted near the center comes out clean. Let stand for
  • 10 minutes before serving. Yield: 15 servings.
Nutritional Facts: 1 serving equals 210 calories, 13 g fat (8 g saturated fat), 95 mg cholesterol, 310 mg sodium, 13 g carbohydrate, 2 g fiber, 12 g protein.