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Summer Squash Bake


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Rate this recipe 4.7/5 (11 Votes)


  • 4 pounds summer (yellow) squash, diced
  • 1 onion, diced
  • 1/2 cup water
  • 1 (10 1/23/4-ounce) can condensed cream of mushroom soup
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1/2 teaspoon salt
  • 3/4 teaspoon black pepper
  • 2 cups cornflakes, coarsely crushed
  • 1/4 cup (1/2 stick) butter, melted


Servings 12
Preparation time 8mins
Cooking time 41mins
Adapted from


Step 1

•Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

•In a large saucepan, cook squash and onion in water over medium heat 15 minutes, or until tender; drain well.

•In a medium bowl, combine drained squash mixture, soup, cheese, salt, and pepper; mix well and pour into baking dish. Sprinkle with crushed cornflakes and drizzle with melted butter.

•Bake 18 to 20 minutes, or until heated through and topping is golden.

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