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Summer Squash Casserole

Summer Squash Casserole

Summer Squash Casserole

Summer Squash Casserole


¼ cup unsalted butter

1 medium sweet onion, sliced into thin strips

1 lb. yellow summer squash cut into 1-inch chunks

1 ½ cup fresh bread crumbs

½ cup low fat milk

1 egg

½ -¾ cup shredded cheddar cheese

½ tsp. salt

½ tsp. white pepper


Spray/grease a 1 ½ quart casserole dish with non-stick cooking spray.

In a large, deep skillet, melt the butter over medium heat. Add onions and cook about 3-5 minutes. Add in squash, salt and pepper, and continue to cook for 3-5 minutes, or until the squash softens. Stir in ¼ cup of the bread crumbs.

Carefully pour the squash mixture into the casserole dish.

Whisk the milk and egg together. Pour the milk over the squash, top with cheese, then the remaining bread crumbs.

Bake in a preheated 350ºF oven for about 20 to 25 minutes, until bubbly. Let stand before serving. Serve warm.

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