Summer Squash Casserole

1. 1

   Cut squash into small pieces and simmer, covered, until tender (for approximately 6 to 8 minutes) in a small amount of boiling water.

2. 2

   Shake the pan to keep the squash from sticking.

3. 3

   Drain well.

4. 4

   In a separate pan, combine yogurt, butter, grated cheese and paprika.

5. 5

   Cook over low heat until cheese is melted.

6. 6

   Remove from heat and stir in beaten egg yolk and chopped chives.

7. 7

   Add the squash.

8. 8

   Place the mixture in a baking dish and top with buttered bread crumbs and grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.