Yellow Squash Casserole

Yellow Squash Casserole

Valerie Fields

"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

1 h 15 m servings 132 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 129 mg
  • 5%

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.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Reviews

Read all reviews 32
  1. 40 Ratings

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Most helpful positive review

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 mushro...

Most helpful critical review

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.

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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 mushro...

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...

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.

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)...

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

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

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. Ve...

I agree with the previous reviewers that the amount of squash is not as clear as it could be--it would be better given by weight. That said, however, this is easy and pretty good. I used two d...

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.

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