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Yellow Squash Casserole Recipe

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This recipe for Yellow Squash Casserole, by , is from Del Webb Cane Bay, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stacy Jackson


4 large yellow squash, cut into chunks
1 small onion, chopped
2 cups water
1 clove garlic, crushed through a press
2 ounces neufchatel cheese, softened
½ cup shredded sharp cheddar cheese + 3 tsp for topping
1 large egg, lightly beaten
¼ teaspoon salt
Freshly ground black pepper, to taste.

1. Preheat the oven to 350 ˚F. Spray a 1 ½- quart shallow baking dish with nonstick spray.

2. Combine squash, onions, garlic, and water in a large saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until squash is very tender.

3. Drain squash in a colander and return to saucepan. Mash the squash using a potato masher.

4. Add to the saucepan the cream cheese, ½ cup cheddar cheese, egg, salt, and pepper and mix until thoroughly combined.

5. Pour mixture into baking dish. Top with remaining cheddar cheese.

Bake for 30 minutes. Let cool 10 minutes before serving.

Personal Notes:
Personal Notes:
I first came across this recipe in a Weight Watcher’s cookbook: Simply the Best: All American. Do not let the source of the recipe fool you! This does NOT taste like diet food! This recipe is super easy to make, it tastes great, and for those of you who are counting, one serving is 2 points!




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