Summer Squash Bake

Photo by Lynda K.
Adapted from mrfood.com

PREP TIME

8

minutes

TOTAL TIME

41

minutes

SERVINGS

12

servings

PREP TIME

8

minutes

TOTAL TIME

41

minutes

SERVINGS

12

servings

Adapted from mrfood.com

Ingredients

  • 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

Directions

•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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