Cheesy Summer Squash Casserole Recipe

5 29 35
Cheesy Summer Squash Casserole Recipe
Cheesy Summer Squash Casserole Recipe photo by Taste of Home
Publisher Photo

Cheesy Summer Squash Casserole Recipe

Read Reviews
5 29 35
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 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

Directions

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.
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.
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

  • 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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Reviews forCheesy Summer Squash Casserole

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gunslinger User ID: 544392 266177
Reviewed May. 21, 2017

"I made this for a recent potluck and it was creamy, cheesy and delicious. The cornflake topping makes it an attractive dish and adds a nice crunch."

MY REVIEW
leeart User ID: 2566328 252940
Reviewed Aug. 20, 2016

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

MY REVIEW
sfinch68 User ID: 5786468 252461
Reviewed Aug. 10, 2016

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

MY REVIEW
Debglass11 User ID: 6300479 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!"

MY REVIEW
annrms User ID: 2649709 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!!!!"

MY REVIEW
scotchshortbread User ID: 8549631 235046
Reviewed Oct. 16, 2015

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

MY REVIEW
joy cooking User ID: 5576389 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!!"

MY REVIEW
RoseLuvsRetro User ID: 6093089 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."

MY REVIEW
Kimberly Hines User ID: 1929928 78638
Reviewed Aug. 4, 2014

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

MY REVIEW
jane428 User ID: 3835785 78532
Reviewed Jul. 17, 2014

"Really good easy recipe even ate it cold!"

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