Recipe by Gaye
"Squash casserole that is wonderful! Great side dish for any meal."
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yellow squash, sliced
salt and pepper to taste
dry bread crumbs
This is a GREAT recipe! The one thing that I followed from other reviews is to make sure this is drained very well. I ended up mashing the squash in a strainer to get out the excess water in the squash. I also upped the cooking time to about 27 minutes to dry it out a little more. This tastes just like the squash casserole at a local restaurant!
Perhaps I did something wrong, but this was so watery and bland. I used Progresso bread crumbs and I think I used too many because it was overwhelming. Too bad. I was hoping for a healthy, and delicious, squash recipe.
I love the simple taste of yellow squash fresh from the garden, and this recipe lets that taste shine through. I pretty much halved this recipe(altho I used only 1 Tbs. of sugar and a light sprinkling of bread crumbs) and my husband and I ate it all. I heeded prior posts warning of excess moisture by mashing the squash in the collander, and it turned out with a nice texture - moist but not wet.It's a keeper - thanks for the post.
Great recipe - I steamed my squash and drained it very well. I used 1/4 c. butter instead of margarine. Will make a squash lover out of anyone.
When I read this recipe I thought it sounded too bland, but the other reviewers gave it such rave, I didn't change anything except to add a whole chopped vidalia onion. SCRUMCIOUS! Will make it often.
I have made a casserole almost like this for years. My recipe is from a popular restaurant chain. It uses half the amount of butter and fresh bread crumbs and the crumbs go inside. Putting the bread crumbs inside helps to absorb the extra moisture and retains the vitamins that could be lost by mashing the liquid out.
Couldn't wait to eat the leftovers the next day! Really great recipe. I used sliced carrots instead of green pepper; I sauteed a whole videlia onion in lieu of small amount the uncooked chopped onioin the recipe called for; I melted the butter first (and drizzled some on top of the breadcrumbs before baking); and I added corriander and garlic to taste. Mine was not soupy at all like some of the reviews say. This was great! Will definitely make again.
We loved this casserole. We have made it several times this summer. The kids didn't eat it but it left more for us. My husband mixed yellow squash and zucchini.
* Percent Daily Values are based on a 2,000 calorie diet.
Squash Casserole I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 124
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