Summer Squash Bake
- SERVES
- 12
- PREP
- 8 Min
- COOK TIME
- 33 Min
We've got one of our favorite summer veggies in casserole form. It sure doesn't get much better than that! This Summer Squash Bake works great as a vegetarian side dish or as a bring-along to your next potluck.
What You'll Need
- 4 pound summer (yellow) squash, diced
- 1 onion, diced
- 1/2 cup water
- 1 (10-1/2-ounce) can condensed cream of mushroom soup
- 1 cup (4 ounces) shredded Cheddar cheese
- 1/2 teaspoon salt
- 3/4 teaspoon black pepper
- 2 cup cornflakes, coarsely crushed
- 1/4 cup (1/2 stick) butter, melted
What to Do
-
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
-
In a large saucepan, cook squash and onion in water over medium heat 15 minutes, or until tender; drain well.
-
In a medium bowl, combine drained squash mixture, soup, cheese, salt, and pepper; mix well and pour into baking dish. Sprinkle with crushed cornflakes and drizzle with melted butter.
-
Bake 18 to 20 minutes, or until heated through and topping is golden.
Notes
Did you know that even though summer squash is yellow in color, it is very eco-friendly - a real "green" veggie? You see, as opposed to the many varieties of winter squash, every bit of summer squash is edible - the rind, seeds, and all!