Yellow Squash Casserole

Serves: 8
Total Calories: 301
Prep time:
Cook time:
Total time:


2 pounds yellow crockneck squash sliced
2 pounds yellow crockneck squash sliced
3 eggs lightly beaten
3 eggs lightly beaten
1/2 cup heavy cream
1/4 cup butter melted and divided
1 cup thinly sliced celery
1 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded Cheddar cheese divided
9 slices bacon cooked and crumbled


Preheat oven to 400°F. Cook squash in boiling salted water until tender. Drain well and mash. Transfer squash to a large bowl and mix with eggs, cream, and 2 tablespoons melted butter. Sauté celery and onion in remaining 2 tablespoons melted butter until vegetables are translu-cent. Add vegetables to the squash; mix in salt, pepper, and ¾ cup cheese. Pour into a 9x13-inch baking dish. Sprinkle with remaining cheese and top with cooked bacon. Bake for 45 minutes.

Nutritional Facts:

Serves: 8
Total Calories: 301
Calories from Fat: 209

This Yellow Squash Casserole recipe is from the The Ultimate Cook'n Cookbook Cookbook. Download this Cookbook today.

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