Summer Squash Bake

SERVES: 12

PREP: 8 Min

COOK TIME: 33 Min

We've got one of our favorite summer veggies in casserole form. It sure doesn't get much better than that! This Summer Squash Bake works great as a vegetarian side dish or as a bring-along to your next potluck.

What You'll Need

4 pounds summer (yellow) squash, diced
1 onion, diced
1/2 cup water
1 (10-1/2-ounce) can condensed cream of mushroom soup
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon salt
3/4 teaspoon black pepper
2 cups cornflakes, coarsely crushed
1/4 cup (1/2 stick) butter, melted

What to Do

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large saucepan, cook squash and onion in water over medium heat 15 minutes, or until tender; drain well.
In a medium bowl, combine drained squash mixture, soup, cheese, salt, and pepper; mix well and pour into baking dish. Sprinkle with crushed cornflakes and drizzle with melted butter.
Bake 18 to 20 minutes, or until heated through and topping is golden.

Notes

Did you know that even though summer squash is yellow in color, it is very eco-friendly - a real "green" veggie? You see, as opposed to the many varieties of winter squash, every bit of summer squash is edible - the rind, seeds, and all!

Nutritional InformationShow More

Servings Per Recipe: 12

Amount Per Serving % Daily Value *
Calories 174
Calories from Fat 79
Total Fat 8.8g 14 %
Saturated Fat 4.9g 24 %
Trans Fat 0.2g 0 %
Protein 5.7g 11 %

Amount Per Serving % Daily Value *
Cholesterol 20mg 7 %
Sodium 477mg 20 %
Total Carbohydrates 20g 7 %
Dietary Fiber 2.2g 9 %
Sugars 5.5g 0 %

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

teesquare311

Jun 19, 2017

There are only 2 of us, so I halved the recipe for "planned-overs" and it was still too much. It would be nice to see more of your recipes scaled for small families like us! Often simply preparing by half or even thirds throws the ratio off. Jennylynn37

comfortsilly 65694 17

Jul 21, 2015

This summer squash recipe sure sounds good I would think a combo of summer squash and zucchini would be good together as well I love both I would use a sweet onion preferably vidalia IF in season I would use golden mushroom soup instead of cream of mushroom My mouth simply will NOT swallow cream of mushroom soup - For the inexperienced cook I think buttered saltine soda cracker crumbs would work just as well - since with my children grown and gone I personally no longer keep dry cereals on hand FURTHER - every bit of summer squash is edible - the rind seeds and all YES I am aware but probably there are those who do not know the entire summer squash and zucchini are edible I seldom peel either unless the rind seems a bit tough QUESTION WHAT is that gobbledygook in the other comments Hope my comments…Read More don't translate that way

grandmamo

Aug 09, 2014

I've made this summer squash recipe twice and we really like it. I substituted bread crumbs for the corn flakes and followed the rest of the recipe as written. I'll make it again!

lala1941jan 423498 9

Jul 22, 2012

Can I sub the cornflakes for crushed crackers????

ksmuller50 8642268

Jul 21, 2014

Yes! I have made a similar dish using Ritz crackers. I also use a mix of mayo and sour cream.

comfortsilly 65694 17

Jul 21, 2015

"Cornflakes, saltine/soda crackers, Ritz crackers - make "crumbs" by cook's individual choice. Depends on what the cook has "on hand" at the time. ALL would work equally well.

jkajihiro 8297124

Jul 21, 2012

Don't put your cursor on the underlined words. They are annoying though!