This yellow 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 yellow 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 squash casserole so it doesn't get soupy.

Source: EatingWell.com, October 2019

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Recipe Summary

active:
15 mins
total:
45 mins
Servings:
6
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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

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  • Bring a large pot of water to a boil over high heat. Add squash, onion, bell pepper and poblanos; cook until the squash is just tender, about 6 minutes. Drain well. Transfer the mixture to a paper-towel-lined baking sheet; spread into a single layer and pat dry.

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

  • Bake until bubbling and golden brown, about 25 minutes. Let stand for 5 minutes before serving.

Nutrition Facts

about 1/2 cup
235 calories; protein 7g; carbohydrates 17g; dietary fiber 4g; sugars 6g; fat 17g; saturated fat 4g; niacin equivalents 2.1mg; vitamin b6 0.6mg; sodium 301mg; calories from fat 153kcal.
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