Summer Squash Casserole

  • Yield 6 servings

A quick-and-easy summer squash casserole that is a snap to put together.


4 -- fresh yellow squash, sliced
1 can onion rings
4 large tomatoes
1/2 stick margarine, melted
1/4 teaspoon salt


  1. Layer in a 9 x 13-inch casserole sliced squash, 1/2 can onion rings and sliced tomatoes. Repeat. Pour melted margarine over layers and sprinkle with salt. Cover with foil and bake at 350F for 1 hour.

Recipe reprinted with permission from Debbye Dabbs’ Take Five: A Light Cookbook (D.D. Publishing 1993).






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