This squash casserole is a great rendition of the classic--it's still super cheesy, but much healthier for you. Look for medium or even small squash, as large ones tend to water out more. Be sure to remove as much water as possible after boiling the veggies and before assembling the casserole so it doesn't get soupy.

Emily Nabors Hall
Source:, October 2019


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Spray an 8-inch square casserole dish with cooking spray.

  • Bring a large pot of water to a boil over high. Add squash, onion, bell pepper and chiles; cook until squash it's just tender, about 6 minutes. Drain well. Transfer mixture to a baking sheet lined with paper towels; spread into a single layer and pat dry. Set aside.

  • Stir together cheese, mayonnaise, black pepper and salt in a large bowl; fold in cooked squash mixture. Transfer to prepared casserole dish. Stir together panko and oil in a small bowl; sprinkle over squash mixture.

  • Bake in preheated oven until mixture is bubbling and golden brown, about 25 minutes. Let cool at room temperature 5 minutes.

Nutrition Facts

235 calories; protein 7g 14% DV; carbohydrates 17g 6% DV; exchange other carbs 1; dietary fiber 4g 16% DV; sugars 6g; fat 17g 26% DV; saturated fat 4g 20% DV; cholesterol -1mg; vitamin a iu -1IU; niacin equivalents 2.1mg 16% DV; vitamin b6 0.6mg 35% DV; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 301mg 12% DV; thiamin -1mg -100% DV; calories from fat 153kcal; percent of calories from carbs 27; percent of calories from fat 61; percent of calories from protein 11; percent of calories from sat fat 14.