Yellow Squash Casserole

Yellow Squash Casserole

28
Vallygoil 2

"This is a dish I use all year long. It is great for all the yellow squash you may have for the summer season."

Ingredients

1 h 15 m {{adjustedServings}} servings 132 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x9 inch baking dish.
  2. In a saucepan, boil sliced squash in enough water to cover for 10 minutes. Remove squash to paper towels. Dab off excess moisture.
  3. In a medium bowl, beat eggs together with wine. Add squash and cheese. Season with salt and pepper to taste. Then pour mixture into a baking dish.
  4. Bake in a preheated oven for 1 hour.
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Reviews

28
  1. 35 Ratings

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The best thing ever to do with those ubiquitous summer squash. After reading other reviews, wanted to avoid the "eggy" thing, so removed one of the egg yolks. Added 4 oz. of fresh, sliced mushro...

Very delicious. I didn't have any egg on hand so I just added about half again as much cheese and 3 tablespoons of flour. I also sprinkled some extra cheese on top and a mixture of 1/4 cup bread...

We enjoyed this very much, I did only use 1 egg due to reading the reviews and I also added garlic, just seems I have to put garlic in most everything.