Summer Squash Casserole


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 178.1
  • Total Fat: 12.3 g
  • Cholesterol: 49.8 mg
  • Sodium: 279.8 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 8.3 g

View full nutritional breakdown of Summer Squash Casserole calories by ingredient



Number of Servings: 10

Ingredients

    1 egg
    4 c. summer squash, diced and cooked
    onion to taste (cooked)
    Salt & pepper to taste
    1/3 c. mayo
    1 c. cheese
    4 tbsp butter
    5 slices toast, crumbled

Directions

Mash squash and onion together. Add the rest of the ingredients. Mix well. Bake in a casserole dish @ 350 for 45 minutes.

Number of Servings: 10

Recipe submitted by SparkPeople user CAMIRAYMOND.

Member Ratings For This Recipe


  •  no profile photo


    Love this recipe just substituted 2% milk fat cheese, and 1/2 cup skim milk.

    All and all I love this recipe it's a tricky way to get your kid to eat veggies as they are distracted by the cheese.     - 2/18/08

    Reply from CAMIRAYMOND (3/3/10)
    Good idea to substitute the cheese and milk. Thank you!



  • no profile photo

    Very Good
    I had so much squash from the garden, so I made the casserole and froze it. I modified by skipping the egg and adding red and green peppers and 1 whole onion. Then used the bread crumbs mixed with low fat butter for the topping. (Added topping just before baking) - 10/9/07

    Reply from CAMIRAYMOND (3/3/10)
    Mm, the peppers sound really good!