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Summer Squash Casserole with Crunchy Crust takes 15 minutes to prepare.

Summer Squash Casserole with Crunchy Crust takes 50 minutes to cook.

Summer Squash Casserole with Crunchy Crust makes 6 servings.

The ingredients for Summer Squash Casserole with Crunchy Crust are:

* Olive Oil, 1 tsp
* Onions, raw, 1 large
* Squash, yellow crookneck, 907 gram(s) (2 pounds - about 5-6 small squash)
* Chicken Broth or Bouillon, .25 cup
* Sage, ground, .5 tsp
* Garlic, 2 cloves, minced
* Salt, .25 tsp
* Pepper, black, .25 tsp
* *2 Mini Whole-Wheat Bagel
* *Parmesan Cheese (Grated) - .25 cup
* Olive Oil, 1 tsp

Here is how you make Summer Squash Casserole with Crunchy Crust:

Heat a large, ovenproof pan over medium heat. Add Olive Oil and heat through. Saute thinly sliced Onions until translucent and golden - about 8-10 minutes.Stir in the Squash, Broth, Sage, Garlic, Salt and Pepper, and bring to a simmer. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the Squash is tender.Meanwhile, preheat oven to 375 degrees.In a food processor, coarsely process Bagels (broken into pieces), Parmesan Cheese, and 1 teaspoon of Olive Oil. Using a potato masher, mash together the Squash and Onion mixture until slightly chunky. Sprinkle Squash with the Bagel topping. Bake for 25 to 30 minutes, or until the topping is golden brown. Serving Size: makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user SHELLER226.

The nutritional information for Summer Squash Casserole with Crunchy Crust is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 104.6

• Total Fat: 2.9 g
• Cholesterol: 3.3 mg
• Sodium: 283.2 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 3.8 g
• Protein: 4.6 g