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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 150.1
  • Total Fat: 3.7 g
  • Cholesterol: 6.7 mg
  • Sodium: 404.9 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 5.7 g

View full nutritional breakdown of Summer Squash Bake calories by ingredient
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Summer Squash Bake

Submitted by: DAS92687

Introduction

Ingredients
4 pounds summer (yellow) squash, diced
1 onion, diced
1/2 cup water
1 (10-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
Instructions
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.


Ingredients
4 pounds summer (yellow) squash, diced
1 onion, diced
1/2 cup water
1 (10-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
Instructions
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.



Number of Servings: 12

Ingredients

    Ingredients
    4 pounds summer (yellow) squash, diced
    1 onion, diced
    1/2 cup water
    1 (10-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
    Instructions
    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.


Directions

Ingredients
4 pounds summer (yellow) squash, diced
1 onion, diced
1/2 cup water
1 (10-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
Instructions
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.


Serving Size: 12 1cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user DAS92687.






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