Easy Summer Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*Summer Squash, 1 1/2 lb.Onions,1/2 c. choppedGarlic, 2 cloves mincedNo Salt Salt Substitute, 3/4 tsp.Black Pepper, 1/2 tsp.Dried herbs of choice, 1/2 tsp.Bread crumbs, dry, grated, 1 1/2 c.Cream of Celery Soup, 1 can 2 eggsCheese (cheddar, Monterey Jack, or Velveeta), 1 cup, cut into cubesParmesan Cheese, grated, 1/4 c.
1. Mix together blanched squash, onion, garlic, salt, pepper, and dried herbs in a large bowl. Stir in bread crumbs or cracker crumbs until all are well coated.
2. In another bowl, beat eggs into the cream soup; stir in the grated cheese and then mix the wet ingredients with the squash mixture.
3. Turn mixture into a greased 2-quart casserole dish. Top with parmesan or Romano cheese if desired.
4. Bake at 350° for 30 minutes until set. Remove from oven before it dries out too much. Allow to cool 5 minutes before slicing.
Serving Size: Makes 8 servings
2. In another bowl, beat eggs into the cream soup; stir in the grated cheese and then mix the wet ingredients with the squash mixture.
3. Turn mixture into a greased 2-quart casserole dish. Top with parmesan or Romano cheese if desired.
4. Bake at 350° for 30 minutes until set. Remove from oven before it dries out too much. Allow to cool 5 minutes before slicing.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 221.5
- Total Fat: 9.8 g
- Cholesterol: 68.4 mg
- Sodium: 603.4 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 2.7 g
- Protein: 11.3 g
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