Recipe by Vallygoil
"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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yellow summer squash, cut into 1/2-inch slices
shredded Cheddar cheese
salt and pepper to taste
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!
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.
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.
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 was a great recipe, I added onion and that made it really good.
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!
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. Very easy. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Yellow Squash Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 132
** Calories from Fat: 66
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