FODMAPS Squash Casserole recipe

All Recipes Side Dish Vegetables Squash Summer Squash

Ingredients

3 pounds yellow squash, sliced
1 ¼ cups cornflake crumbs, or to taste
½ cup margarine
2 eggs, beaten
¼ cup white sugar
1 pinch seasoned salt to taste
1 pinch ground black pepper to taste

Nutrition Info

304.3 calories
carbohydrate: 35.1 g
cholesterol: 62 mg
fat: 17.2 g
fiber: 4.5 g
protein: 5.6 g
saturatedFat: 3.2 g
servingSize: -
sodium: 383.1 mg
sugar: 10.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place squash into a large pot and cover with water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and mash squash in a bowl.

  3. Stir 1 cup corn flakes, margarine, eggs, sugar, seasoned salt, and black pepper into mashed squash. Transfer mixture to a 2-quart casserole dish. Sprinkle about 1/4 cup cornflake crumbs over squash mixture.

  4. Bake in the preheated oven until bubbling and topping is lightly browned, 20 to 25 minutes.

Recipe Yield

6 servings

Recipe Note

This simple recipe combines yellow squash with eggs and margarine and is topped with cornflake crumbs. Also great with shredded carrots and green zucchini added for more color.

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