Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 cups sliced yellow squash1/2 cup chopped onion35 reduced fat ritz crackers1 cup kraft fat free cheddar cheese2 eggs, beaten3/4 cup 2% milk1/4 cup light blue bonnet butter, melted1 teaspoon saltground pepper to taste2 tablespoons light blue bonnet butter
Preheat oven to 400 degrees F (200 degrees C)
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for about 25 minutes, or until lightly browned.
Number of Servings: 10
Recipe submitted by SparkPeople user TMBERE.
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for about 25 minutes, or until lightly browned.
Number of Servings: 10
Recipe submitted by SparkPeople user TMBERE.
Nutritional Info Amount Per Serving
- Calories: 147.3
- Total Fat: 8.5 g
- Cholesterol: 54.0 mg
- Sodium: 237.2 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 0.6 g
- Protein: 5.6 g
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