Comida Kraft
Recipe Box

Summer Squash Casserole

(23) 21 Reviews
Prep Time
Total Time

14 servings, 1/2 cup each

Here's a great summer squash side dish in easy casserole form, baked with shredded cheddar cheese and topped with buttery crackers.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine all ingredients except cracker crumbs in 2-qt. casserole.
  • Top with cracker crumbs.
  • Bake 30 min. or until heated through.


For added color, substitute 2 zucchini for 2 of the yellow squash.


  • 14 servings, 1/2 cup each

Healthy Living

  • Good source of calcium
  • Generally Nutritious

Diet Exchange

  • 2 Vegetable
  • 1 Fat

Nutrition Bonus

The cheese makes this satisfying vegetable side dish a good source of calcium.

Nutritional Information

Serving Size 14 servings, 1/2 cup each
Calories 100
Total fat 5g
Saturated fat 2g
Cholesterol 25mg
Sodium 300mg
Carbohydrate 8g
Dietary fiber 1g
Sugars 2g
Protein 4g
% Daily Value
Vitamin A 6 %DV
Vitamin C 8 %DV
Calcium 20 %DV
Iron 2 %DV

* 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.

Ratings & Reviews

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  • shane_mcneese |

    Awesome recipe, made it for dinner, will make this one again!

  • nekowaif |

    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.

  • leblonkm |

    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!