FODMAPS Squash Casserole

Made  times
Johanna WISHES she were a 45

"This simple recipe combines yellow squash with eggs and margarine and is topped with cornflake crumbs. Also great with shredded carrots and green zucchini added for more color."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 304 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place squash into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and mash squash in a bowl.
  3. Stir 1 cup corn flakes, margarine, eggs, sugar, seasoned salt, and black pepper into mashed squash. Transfer mixture to a 2-quart casserole dish. Sprinkle about 1/4 cup cornflake crumbs over squash mixture.
  4. Bake in the preheated oven until bubbling and topping is lightly browned, 20 to 25 minutes.



From around the web