Golden Squash Casserole


Golden Squash Casserole

EDR Golden Squash Casserole
40 Min

Around our Test Kitchen, we think everything tastes better with a bit of cheese! Of course, when it comes to lighter recipes, we turn to reduced-fat cheese varieties to add that creamy goodness! That's just what you'll find in our Golden Squash Casserole, so go ahead and dig in.

What You'll Need

  • 2 pounds (about 7) yellow summer squash, cut into 1-inch chunks
  • 3/4 cup shredded reduced-fat sharp Cheddar cheese, divided
  • 1/4 cup reduced-fat mayonnaise
  • 1/2 cup liquid egg substitute
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

What to Do

  1. Preheat oven to 375 degrees F. Coat a 2-quart baking dish with cooking spray.
  2. In a large saucepan, add squash with enough water to cover; bring to a boil. Reduce heat to medium and cook 8 to 10 minutes, or just until squash is tender. Drain well.
  3. In a large bowl, combine squash, 1/2 cup cheese, mayonnaise, egg substitute, salt, and pepper. Spoon into prepared baking dish. Sprinkle with remaining cheese.
  4. Bake 30 minutes, or until golden and heated through.


Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 136
  • Calories from Fat 59
  • Total Fat 6.6g 10 %
  • Saturated Fat 2.4g 12 %
  • Trans Fat 0.0g 0 %
  • Protein 13g 25 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 14mg 5 %
  • Sodium 276mg 12 %
  • Total Carbohydrates 13g 4 %
  • Dietary Fiber 1.7g 7 %
  • Sugars 3.8g 0 %

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This was very good. I sauted a little onion w the squash in a skillet, added some small potatos. Used 2 eggs. Added a can of chicken to have some protein.

How do you put recipe into recipe box? Thank you

Hello! You need to be signed into your account. Once you are, you should be able to hit save to recipe box. This will save the recipe to your recipe box! Hope this helps.

Leave a putting in sweet onion slices

When I make this I will use a regular egg. I always cook summer squash with yellow onions. I stew the onions and squash and then let the mixture brown with a little margarine. I did not like squash growing up, but a cousin visited and made squash cakes. Even today I'd rather had squash cakes. You can used left over stew squash, add a little plan flour, an eggs [beaten with a fork] a little non-fat milk if you want. You may have to add a little more salt and pepper. Mix it all up and put them on a non-stick pan that has been lightly oiled with either vegetable oil or margarine, fry them and turn them over. These will look brown, but are sooo good. I have never cooked them in the oven, but I think you could bake the squash cakes. MM

My friend is gluten free so I cannot use cheese or sour cream. How could I make this interesting sounding squash casserole? She can have butter.

Hi there! Instead of the cheese and sour cream, you can try adding a can of cream of broccoli or cream of mushroom soup with a little milk; just make sure the canned soup you're using is gluten-free. Let us know how it turns out!

I'd have to add some onion but otherwise this would be excellent.

If you add chunks of ham, this could become a main course.

i just loved this recipe. I used 1 egg instead of the egg substitute. I will definitely prepare it again & again. This is a keeper & doesn't taste like a reduced-calorie dish. I love your recipes & use them frequently. Keep 'em coming! Sherry

Do you peel the squash first?

No, do not peel the squash first.

Love squash casserole, this sounds quick and easy.

Does not use mayonnaise ,what can be substituted ? I normally use whipped salad dressing for salads. Squash is my favorite...this looks delicious till recipe call for mayonnaise.Thanks

Substitute sour cream or Greek yogurt for mayo.

How can I reduce this recipe to serve 2 people?

Use 1/3 the amounts of the ingredients listed. The seasonings (salt and pepper in this recipe) can be to taste.

I make this a lot - but I like to add onion and jalapeno for some kick!

This recipe looks to be something I would really like. I have one question. I don't use "Liquid" egg substitute. Could you tell me about how many eggs are the equivalent to the 1/4 cup of egg substitute called for in this recipe? I'm guessing it is 1 or 2, but I would prefer a chef's take on this conversion. Thanks!!

Hi Irwin. If you were to use whole eggs in place of the liquid egg substitute, you would need one egg. Just keep in mind that this will alter the nutrition stats. Let us know how it turns out!

This is one of my favorite ways to use squash. So good, and it comes together in a flash!


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