Gertrudes Summer Squash Casserole
- Minutes to Cook:
- Number of Servings: 9
Ingredients
yellow crookneck squash (zucchini works well also)onionbuttersugarsalt and peppershredded sharp cheddar cheesebeaten eggstoasted bread crumbs (optional)
Preheat oven to 350F. Butter 8x8 pyrex dish.
Cook squash, onion, butter, sugar, salt and pepper in covered saucepan on moderate heat until liquid is absorbed - about 15 minutes. (Do not add water because squash produces liquid.)
Remove saucepan from heat, stir in cheese, then beaten eggs. Pour mixture into pyrex baking dish and sprinkle breadcrumbs over top.
Bake at 350F until firm and slightly browned around the edges - about 30 minutes.
Serve warm. Makes 9 portions.
Number of Servings: 9
Recipe submitted by SparkPeople user CAROLENS.
Cook squash, onion, butter, sugar, salt and pepper in covered saucepan on moderate heat until liquid is absorbed - about 15 minutes. (Do not add water because squash produces liquid.)
Remove saucepan from heat, stir in cheese, then beaten eggs. Pour mixture into pyrex baking dish and sprinkle breadcrumbs over top.
Bake at 350F until firm and slightly browned around the edges - about 30 minutes.
Serve warm. Makes 9 portions.
Number of Servings: 9
Recipe submitted by SparkPeople user CAROLENS.
Nutritional Info Amount Per Serving
- Calories: 106.0
- Total Fat: 7.8 g
- Cholesterol: 65.1 mg
- Sodium: 195.5 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.5 g
- Protein: 4.8 g
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