Nutritional Info

Nutrition Facts

Serving Size 1 (32g)

Calories 107
Calories from Fat 16 (15%)
Amount Per Serving %DIV
Total Fat 1.8g 3%
Saturated Fat 1.7g 9%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 14.5mg 5%
Sodium 241.1mg 10%
Potassium 17.1mg 0%
Total Carbohydrate 3.3g 1%
Dietary Fiber 0.1g 0%
Sugars 1.3g
Protein 0.3g 1%

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Recipe Description
This is a simple recipe that will dress up your summer squash. My kids absolutely love it!
Prep time
20 min
Cook time
23 min
Ready In
43 min

Ingredients

Serves Tool

Serves To:USMetric
6 Tablespoon(T)  butter, divided
1 Cup(c)  onion, chopped
2 1/2 Pound(lb)  yellow squash, sliced
1 Cup(c)  mayonnaise
2   large eggs, lightly beaten
1 Tablespoon(T)  all purpose flour
2 Teaspoon(t)  sugar
1/2 Teaspoon(t)  salt

Preparation

Melt 4 tablespoons of butter in a large microwave safe bowl at high for 1 minute, or until melted. Add onion, and cover bowl tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at high for 2 minutes. Uncover, add squash, and cover bowl tightly with plastic wrap, folding back a small edge. Microwave at high for 5 minutes, or until squash is tender. Do not drain. Combine mayonnaise and remaining ingredients in a large bowl. Stir in squash mixture and cheese. Spoon mixture into a lightly greased 11 by 7 inch baking dish. Cover dish tightly with plastic wrap, folding back a small edge. Microwave at high for 10 minutes, or until casserole is set. Remove and let stand 10 minutes. Microwave remaining 2 tablespoons of butter at high for 1 minute, or until melted. Stir together melted butter and breadcrumbs. Microwave at high for 2 minutes. Sprinkle over casserole.

Additional notes

Note: The onion and squash release excess moisture when cooking. Do not drain. The flour in the mayonnaise mixture will help absorb the moisture.

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Summer Squash Casserole
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