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Yellow Squash Casserole

Rated as 3.92 out of 5 Stars

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

1 h 15 m servings 132 cals
Original recipe yields 8 servings

Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 132 calories; 7.3 g fat; 7.3 g carbohydrates; 8.2 g protein; 65 mg cholesterol; 129 mg sodium. Full nutrition

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Reviews

Read all reviews 32
  1. 40 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

This recipe turned out just okay. I found the "8 yellow squash" to be very vague. Big? Little? Maybe I had too much squash in it because that is all I could taste.

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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.

This recipe is great; I've fixed it many times and have passed it on to friends and family who also love it. I use more cheese (usually at least 3 cups and I like to mix cheddar with Colby jack)...

This was a great recipe, I added onion and that made it really good.

This is a delicious squash casserole. My wife use Gewurztraminer wine and it was great in it.

The recipe came out a little bit eggy for me, but the white wine was a nice touch for a squash casserole; I liked that combination. It also improved as leftovers, which is an additional plus. Ve...

I agree with the previous reviewers that the amount of squash is not as clear as it could be--it would be better given by weight. That said, however, this is easy and pretty good. I used two d...

This recipe turned out just okay. I found the "8 yellow squash" to be very vague. Big? Little? Maybe I had too much squash in it because that is all I could taste.