“This is another dish that's very popular at potlucks. I'm not making any guarantees, but I've known people who don't like squash that like this recipe.”
1hr 35mins

Ingredients Nutrition

  • 5 tablespoons butter, divided
  • 12 cup fresh breadcrumb
  • 4 medium summer squash, cut in 1/4-inch slices
  • 1 medium onion, quartered and cut in 1/4-inch slices
  • 6 ounces cream cheese, softened
  • 1 (10 1/2 ounce) can cream of celery soup
  • 1 egg, beaten
  • 4 ounces grated cheddar cheese
  • salt & freshly ground black pepper, to taste


  1. Melt 2 tablespoons butter in a skillet over medium heat.
  2. Add the bread crumbs and cook, stirring constantly, until crumbs turn golden brown. Remove from heat and set aside.
  3. Melt remaining butter in a large covered saucepan over medium-high heat.
  4. Add squash and onion to pan and sauté for a couple of minutes.
  5. Season with salt and freshly ground black pepper.
  6. Reduce heat to medium and cover pan. Cook until onions are translucent.
  7. In a separate saucepan, combine cream cheese and cream of celery soup.
  8. Cook over medium-low heat until cream cheese is melted and can be stirred into soup. Remove from heat.
  9. Add egg and mix well.
  10. Stir in grated cheddar cheese.
  11. Fold sauce into squash and pour into a buttered casserole dish.
  12. Sprinkle top of casserole with reserved bread crumbs.
  13. Bake at 350°F 35-45 minutes or until bubbly and brown on top.

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