Baked yellow squash casserole makes a healthy side dish. If you don’t have squash available, you can certainly use zucchini as a substitute. From start to finish…this recipe should take you less than 1 hour to make. You can use any flavor of shredded cheese that you like. I like combining cheddar, taco cheese and mozzarella cheese to equal the 2 cups. This recipe is very versatile so feel free to alter it to suit your own taste buds.

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Baked Yellow Squash Casserole Recipe

1 medium yellow squash, peeled, seeds removed and sliced into rounds
water
2 tbsp. onions, finely chopped
non-stick baking spray
2 medium eggs
2 cups shredded cheese (whatever you like to use or have on hand)
1 cup milk
salt and black ground pepper (to taste)
4 tbsp. butter, melted
dry seasoned bread crumbs

Peel the yellow squash using a vegetable peeler. Slice it into 3 sections to make handling it easier. Remove the strings and seeds from inside. Slice into slices or 1″ chunks. Finely chop up the onions.

Fill a pot up with water. Bring it to a boil. Toss the prepared squash and onions into the water. Boil for 3-4 minutes. Drain out the water and set aside.

Preheat the oven to 350 degrees F. Spray a casserole dish with non-stick baking spray.

In a medium sized bowl combine together the 2 medium eggs, shredded cheese, milk, salt and ground black pepper. In a separate bowl combine together the melted butter with the dry bread crumbs.

Place the yellow squash into the casserole dish. Pour the liquid mixture containing the cheese and milk over the top. Use a spoon to stir everything together. Add the bread crumbs as the top layer.

Bake in a 350 degrees F. preheated oven for 35-40 minutes or until done. The squash needs to be fork tender and all of the cheese needs to be melted. Remove from the oven. Let sit for 4-5 minutes before serving.

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