Summer Squash Bake
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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 pounds 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 cups 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.
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!
Nutritional InformationShow More
Servings Per Recipe: 12
- Calories 174
- Calories from Fat 79
- Total Fat 8.8g 14 %
- Saturated Fat 4.9g 24 %
- Trans Fat 0.2g 0 %
- Protein 5.7g 11 %
- Cholesterol 20mg 7 %
- Sodium 477mg 20 %
- Total Carbohydrates 20g 7 %
- Dietary Fiber 2.2g 9 %
- Sugars 5.5g 0 %
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