Alison Lewis

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Lightened-Up Southern Favorite: Light Yellow Squash Casserole

June 06, 2010


Summer is here, and I went to Pepper Place Farmer’s Market yesterday. I bought some wonderful produce including some beautiful yellow squash. Last night I created a Light Yellow Squash Casserole recipe which is a winner. All of my 3 kids ate it (honestly), and even asked for more (no joke). It’s super easy to prepare. The most difficult part is slicing the squash and onion (I also grated my own cheese). This recipe makes a wonderful side dish for summertime, and I love the mixture of crushed reduced-fat crackers (low-fat Ritz) and panko breadcrumbs on top.

Light Yellow Squash Casserole

Prep: 15 minutes
Cook: 35 minutes
Yield: 4 to 6 servings
4 cups diced yellow squash
1/2 cup chopped onion (I used Vidalia)
1 Cooking spray
1 egg, beaten
1 egg white
1/2 cup milk
1 cup shredded Cheddar cheese
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
10 reduced-fat buttery round crackers, crushed
1/4 cup panko breadcrumbs
2 to 3 tablespoons melted butter
1. Preheat oven to 350F.

2. Saute squash and onion in cooking spray in a lightly greased large skillet 5 minutes or until tender. Place in large mixing bowl; set aside.

3. Combine eggs, milk, cheese, salt and pepper in a small bowl. Pour into squash mixture, mixing well. Spoon squash mixture in a lightly greased 8-inch glass baking dish. Top with crushed crackers and panko and drizzle with butter. Cover and bake for 30 to 35 minutes or until lightly browned.


4 Responses to “Lightened-Up Southern Favorite: Light Yellow Squash Casserole”
Kay Jacoby says:
June, 17 2010at 10:57 am
This is the BEST squash casserole I've ever had. I've made it two weeks in a row and EVERYONE loves it. I've even eaten it cold out f the refrigerater for breakfast! I've shared the recipe with so many people already and always gets rave reviews... 2 thumbs up, 5 stars and then some! *****
Sara says:
June, 07 2010at 09:01 am
My 16-month-old daughter loves yellow squash, & so does my husband. I have been hoping to come across something to do w/ it this summer besides my family's traditional skillet-fried, or just plain old boiling/steaming. Can't wait to try this - thanks for sharing!
Nancy Bynon says:
July, 28 2010at 07:52 pm
Alison, thanks for sharing this recipe. I love the light version and make it often. I have the true southern heavy version and this is one of the best squash casseroles I have had.
Christine says:
June, 09 2010at 06:26 am
I agree -- what a nice change-out to our traditional saute with garlic! Looking forward to trying this yellow squash casserole soon.

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