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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 211.8
  • Total Fat: 12.7 g
  • Cholesterol: 56.1 mg
  • Sodium: 447.2 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 9.7 g

View full nutritional breakdown of Squash Casserole calories by ingredient
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Squash Casserole

Submitted by: SHASHEE71

Introduction

This was given to me by a woman I work with. I make it for so many holiday dinners. It is always requested. I don't normally make the low-fat version, but needed the nutritional info. It's time to try it low fat!!! This was given to me by a woman I work with. I make it for so many holiday dinners. It is always requested. I don't normally make the low-fat version, but needed the nutritional info. It's time to try it low fat!!!
Number of Servings: 10

Ingredients

    4 lbs. Summer Squash (cut in chunks)
    2 Tbs of olive oil
    1 medium onion (diced)
    1 Tbs minced garlic (or more if you prefer)
    1/2 Cup Light Mayonnaise (Mayo
    1/2 Cup Sour Cream, reduced fat
    1 Tbs of chives
    2 eggs (slightly beaten)
    1 cup of reduced fat sharp cheddar cheese (shredded)
    1 cup of reduced fat parmesan cheese (shredded)
    1/2 cup Bread Crumbs - Italian Style
    Salt and pepper to taste...
    4 Tbs Light Margarine (melted)
    1 sleeve Nabisco Ritz Crackers (whole wheat) (crushed)

Directions

Boil squash for 7 minutes, drain and spread out on paper towels.

In a skillet preheat 2 tbs of olive oil on medium heat. Add onion and garlic. Cook until the onions are clear.

In a big mixing bowl, mix onion mixture together with squash.

Add breadcrumbs, both cups of cheeses, chives, mayo and sour cream, salt and pepper and stir.

Add the slightly beaten eggs and stir.

Pour into a buttered 8X10 casserole dish.

Mix the crackers and butter together in a big ziplock bag.
Sprinkle the cracker mixture on top.

Bake on 350 for 35-40 minutes.



Number of Servings: 10

Recipe submitted by SparkPeople user SHASHEE71.






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