Yellow Squash Casserole Recipe -
Yellow Squash Casserole Recipe
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Yellow Squash Casserole

Recipe by  

"This is a dish I use all year long. It is great for all the yellow squash you may have for the summer season."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x9 inch baking dish.
  2. In a saucepan, boil sliced squash in enough water to cover for 10 minutes. Remove squash to paper towels. Dab off excess moisture.
  3. In a medium bowl, beat eggs together with wine. Add squash and cheese. Season with salt and pepper to taste. Then pour mixture into a baking dish.
  4. Bake in a preheated oven for 1 hour.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 21, 2006

The best thing ever to do with those ubiquitous summer squash. After reading other reviews, wanted to avoid the "eggy" thing, so removed one of the egg yolks. Added 4 oz. of fresh, sliced mushrooms and a bit of thinly sliced yellow onion, as well as 1/2 tsp. of Hot Chinese Mustard.(Think Dijon would have worked well, too.) Steamed the squash for 6 min. to retain a vestige of vitamins. No salt or pepper. Shredded a little extra cheese on top, and baked @ 350 for 45 min., to match something else already in the oven. My husband and I both loved it. Will never turn down an offer for yellow squash from a gardener again!

Most Helpful Critical Review
Jul 31, 2007

This recipe turned out just okay. I found the "8 yellow squash" to be very vague. Big? Little? Maybe I had too much squash in it because that is all I could taste.

Oct 18, 2006

Very delicious. I didn't have any egg on hand so I just added about half again as much cheese and 3 tablespoons of flour. I also sprinkled some extra cheese on top and a mixture of 1/4 cup bread crumbs and 1 1/2 tablespoons of olive oil. The topping added an extra crunch that made the dish more enjoyable. I also only needed to cook the dish for about 15 minutes since the squash was already cooked.

Sep 17, 2006

We enjoyed this very much, I did only use 1 egg due to reading the reviews and I also added garlic, just seems I have to put garlic in most everything.

Aug 08, 2006

This was a great recipe, I added onion and that made it really good.

Jul 27, 2009

This recipe is great; I've fixed it many times and have passed it on to friends and family who also love it. I use more cheese (usually at least 3 cups and I like to mix cheddar with Colby jack) to taste, omit the wine, and add onion. I usually steam the squash first but if I forget I just up the temp to about 400 and leave the lid for 30 minutes. I also add a topping of breadcrumbs mixed with spicy breader (fish batter) and a dash of olive oil.(~1/4 c each. stir until all topping is moist and crumbly and sprinkle over top) I add this after I take the lid off or about 20 minutes before it is done. I've used canned squash and I've also substituted with zucchini and it was great both ways! Our family favorite!

Jul 24, 2006

This is a delicious squash casserole. My wife use Gewurztraminer wine and it was great in it.

Jul 18, 2005

The recipe came out a little bit eggy for me, but the white wine was a nice touch for a squash casserole; I liked that combination. It also improved as leftovers, which is an additional plus. Very easy. Thanks for the recipe!


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  • Calories
  • 132 kcal
  • 7%
  • Carbohydrates
  • 7.3 g
  • 2%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 129 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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