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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.

Emily Nabors Hall
Source: EatingWell.com, October 2019


Recipe Summary test

15 mins
45 mins


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; 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.