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Summer Squash Bake

(8 Votes)
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 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

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
     
  2. In a large saucepan, cook squash and onion in water over medium heat 15 minutes, or until tender; drain well.
     
  3. 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.
     
  4. 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!

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • 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 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 20mg 7 %
  • Sodium 477mg 20 %
  • Total Carbohydrates 20g 7 %
  • Dietary Fiber 2.2g 9 %
  • Sugars 5.5g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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There are only 2 of us, so I halved the recipe for "planned-overs" and it was still too much. It would be nice to see more of your recipes scaled for small families like us! Often simply preparing by half or even thirds throws the ratio off. Jennylynn37

This summer squash recipe sure sounds good! I would think a combo of summer squash and zucchini would be good together as well. I love both! I would use a "sweet" onion preferably "vidalia IF in season. I would use "golden mushroom" soup instead of "cream of mushroom". My mouth simply will NOT swallow "cream of mushroom" soup!! -( For the "inexperienced cook", I think "buttered" saltine/soda cracker crumbs would work just as well - since with my children grown and gone, I, personally, no longer keep dry cereals on hand. FURTHER - "every bit of summer squash is edible - the rind, seeds, and all!" YES! I "am aware" but probably there are those who do not know the entire summer squash and zucchini are "edible". I seldom "peel" either unless the "rind" seems a bit "tough". QUESTION?? WHAT is that "gobbledygook" in the "other comments"? Hope my "comments" don't "translate" that way!

I've made this summer squash recipe twice and we really like it. I substituted bread crumbs for the corn flakes and followed the rest of the recipe as written. I'll make it again!

Can I sub the cornflakes for crushed crackers????

Yes! I have made a similar dish using Ritz crackers. I also use a mix of mayo and sour cream.

"Cornflakes, saltine/soda crackers, Ritz crackers - make "crumbs" by cook's individual choice. Depends on what the cook has "on hand" at the time. ALL would work equally well.

Don't put your cursor on the underlined words. They are annoying though!

I think that if these damn Vibrant ads keep covering the recipes I'm going to unsubscribe to Mr. Food!

I'm not getting them. Do you have a pop-up blocker installed?

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