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Photo: Jennifer Davick; Styling: Amy Burke Photo by: Photo: Jennifer Davick; Styling: Amy Burke

Summer Squash Casserole

Southern Living MAY 2010

  • Yield: Makes 6 to 8 servings
  • Prep time:10 Minutes
  • Other:30 Minutes

Ingredients

  • 2 1/2 pounds yellow squash, sliced
  • 3/4 cup chopped green onions
  • 1 cup reduced-fat mayonnaise
  • 2 large eggs, lightly beaten
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 (10-oz.) block sharp Cheddar cheese, shredded
  • 1 cup soft, fresh breadcrumbs
  • 2 tablespoons butter, melted

Preparation

1. Combine squash and green onions in a large microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 8 minutes or until squash is tender. (Do not drain.)

2. Whisk together mayonnaise and next 3 ingredients in a large bowl; stir in squash mixture and cheese. Spoon mixture into a lightly greased 11- x 7-inch baking dish; cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 10 minutes or until casserole is set; remove from microwave, and let stand 10 minutes.

3. Stir together breadcrumbs and melted butter; microwave 2 minutes. Sprinkle over casserole.

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Summer Squash Casserole recipe

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