Summer

Cheesy Summer Squash Casserole

by:
July 21, 2014
Author Notes

Growing up I loved squash casseroles that were made with lots of yummy fat and processed ingredients. I was able to modify a recipe with lots of goodness and make it less processed and gluten free. —PaulaG

  • Serves 2
Ingredients
  • 3 to 4 medium yellow squash, sliced
  • 1/2 medium onion, chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons plain yogurt
  • 1 egg
  • 1 tablespoon butter, melted
  • 1/4 cup corn flakes, gluten free, crushed
  • salt to taste
  • pepper to taste
  • Hungarian Paprika
In This Recipe
Directions
  1. In a small saucepan add squash, onion, salt to taste and 1/4 c. water. Bring to boil over medium heat. Cover pan and reduce heat to low. Cook for 5 minutes or until squash is barely tender. Drain.
  2. In a medium bowl beat the mayo, yogurt and egg together. Add in drained squash/onion mixture and cheddar cheese, season to taste with salt and pepper and pour into a 1 quart casserole dish that has been sprayed with non-stick cooking spray. Toss the corn flakes with the melted butter and sprinkle over casserole. Lightly sprinkle with Hungarian Paprika.
  3. Bake in a preheated 350 degree oven for 30 minutes. Serve hot from the oven.

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