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Cheesy Summer Squash Casserole

Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. —Katherine Metz, Jacksonville, Florida
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    2 servings


  • 2 small yellow summer squash, sliced
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt, divided
  • 1 large 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


  • In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. 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° until golden brown and bubbly, 25-30 minutes.
Nutrition Facts
3/4 cup: 376 calories, 31g fat (8g saturated fat), 117mg cholesterol, 937mg sodium, 18g carbohydrate (10g sugars, 2g fiber), 9g protein.

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Average Rating:
  • Ryan
    Dec 1, 2020

    This recipe was ok, I feel it's missing something, bacon or ham possibly, maybe some creole or old bay seasoning. The sauce gets a little gloopy too, maybe some velveeta would help to smooth it out.

  • rebelwithoutaclue
    Jun 2, 2020

    If you are on a low carb diet as we are, just sub in pork rind crumbles for the cornflakes and use an artifitial sweetner for the sugar.

  • susnan
    May 16, 2020

    Excellent and easy. Great way to change up summer squash. Next time I’ll add cheese on top and then the cornflakes.

  • gunslinger
    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.

  • leeart
    Aug 20, 2016

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

  • sfinch68
    Aug 10, 2016

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

  • Debglass11
    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!

  • annrms
    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!!!!

  • scotchshortbread
    Oct 16, 2015

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

  • joy cooking
    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!!