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14 servings, 1/2 cup each
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For added color, substitute 2 zucchini for 2 of the yellow squash.
The cheese makes this satisfying vegetable side dish a good source of calcium.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Awesome recipe, made it for dinner, will make this one again!
I have tried several squash casserole recipes to use zucchini & yellow squash from our garden and this is the easiest & best one I've come across. I used regular onions instead of green, and in my oven I needed several more minutes before the squash were soft enough.
Very good, made a couple substitutions and one addition. Agree it could use a few more minutes in the oven. Used 1/2 cup Southwestern Ranch and added a 4 oz can of diced green chilies for a little more zing, and used just 1/2 cup of shredded Mexican blend cheese. Yum!