Description
Creamy cheesy summer squash casserole brings Southern comfort to summer tables with layers of zucchini and yellow squash nestled in a rich, cheesy sauce. Crisp breadcrumb topping and fresh herbs make this classic side dish irresistible for you at backyard gatherings.
Ingredients
Scale
Main Ingredients:
- 2 small yellow summer squash, sliced
- 1 large egg
- 1/4 cup shredded cheddar cheese
Binding and Flavoring Ingredients:
- 1/4 cup mayonnaise
- 1/4 cup chopped onion
- 2 teaspoons sugar
- 1/2 teaspoon salt, divided
- Pepper to taste
Topping Ingredients:
- 2 tablespoons crushed cornflakes
- 1–1/2 teaspoons butter, melted
Instructions
- Gently simmer sliced squash and onions in salted water for 2 minutes until crisp-tender, then thoroughly drain to eliminate excess moisture.
- Whisk egg, mayonnaise, sugar, and pepper in a mixing bowl until smooth and well-integrated.
- Fold shredded cheddar cheese and drained squash mixture into the whisked ingredients, ensuring even distribution.
- Preheat oven to 350°F (175°C) and prepare a 2-cup baking dish with light grease.
- Transfer the squash and cheese blend into the prepared baking dish, spreading evenly.
- Combine crushed cornflakes with melted butter, creating a golden, crispy topping.
- Sprinkle the buttered cornflake mixture uniformly across the casserole surface.
- Bake uncovered for 25-30 minutes until the top turns golden brown and the casserole becomes bubbling hot.
- Remove from oven and let rest for 5-7 minutes to allow flavors to settle and casserole to set before serving.
Notes
- Choose younger, smaller squash for better texture and less water content when cooking the casserole.
- Pat squash dry thoroughly after draining to prevent a watery final dish and ensure crispy cornflake topping.
- Swap cornflakes with gluten-free alternatives like crushed rice cereal or gluten-free breadcrumbs for those with wheat sensitivities.
- Consider using Greek yogurt instead of mayonnaise to reduce calories and add a tangy protein boost to the recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 170
- Sugar: 2 g
- Sodium: 290 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg