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Squash Souffle with Cheese

User Rating 4.5 Star Rating (4 Reviews)


Squash Souffle with Cheese
This summer squash casserole makes an excellent holiday side dish.  The casserole is baked with a buttery bread crumb topping.


  • 2 pounds sliced yellow summer squash
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1 cup milk
  • 2 eggs, lightly beaten
  • 3 tablespoons melted butter
  • 3 tablespoons flour
  • 8 ounces cheddar cheese, grated
  • seasoned salt and pepper, to taste
  • buttered bread crumbs (1/2 to 1 cup bread crumbs tossed with about 1 1/2 tablespoons melted butter)


Combine squash, onion, and salt in a large saucepan; cover with water and simmer until vegetables are tender, about 15 to 20 minutes. Drain and mash well. Stir in milk, eggs, melted butter, flour and cheese. Add salt and pepper to taste. 

Spoon the mixture into a buttered 1 1/2-quart baking dish.

Preheat oven to 350°.

Bake for about 30 minutes. Top with buttered bread crumbs and bake for about 10 minutes longer.

Serves 4.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
very quiche-like, Member purpleartichokes

I totally omitted the milk - this was an accident, but it worked out great. I used fat-free cheddar and cut back to 2 T butter. Still delish! I think next time I will use quiche fixings, perhaps spinach and mushrooms. One final note - if your squash is large and old, peel it and deseed it. The tough peel will not get any softer no matter how long you cook it.

3 out of 3 people found this helpful.

See all 4 reviews

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