Summer Squash Casserole Recipe | Virginia Willis
Make this Summer Squash Casserole recipe at home with simple steps and standout results. Delicious every single time. Try the recipe tonight.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodnetwork.com.
Cooking tools:
- Steamer basket
- Cooling rack
- Baking dish
- Pastry brush
- Oven
- Stove
- Microwave
- Pot
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Spoon
Ingredients
- 1 tablespoon canola oil, plus more for the dish
- 3 yellow squash, sliced 1/4 inch thick (about 1 pound)
- 1/2 sweet onion, chopped
- 4 zucchini squash, sliced 1/4 inch thick (about 1 pound)
- 1 tablespoon all-purpose flour
- 1 cup lowfat milk
- 1 1/4 cups grated Cheddar
- Coarse kosher salt and freshly ground black pepper
- 2 large eggs, lightly beaten
- 1 cup panko breadcrumbs
- 1/4 cup chopped mixed fresh herbs such as parsley, chives and basil
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