Loryn's Baked Squah Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 lbs yellow (summer) squash, sliced2 eggs, beaten1 c. Town House Multigrain cracker crumbs1/2 stick (1/4 cup) butter or margarine, melted1 Tbsp. sugar2 Tbsp. chopped onion (we use dried/minced)salt and pepper to tasteTopping:2 Tbsp. butter, melted1/2 c. Town House Multigrain cracker crumbs
In a large saucepan, boil squash until tender. Drain in colander and mash. Combine with beaten eggs, 1 cup cracker crumbs, melted butter, sugar, salt, pepper, and onion. Pour into a 9x13 dish (or 3-qt casserole dish) that has been lightly sprayed with non-stick spray. Mix topping ingredients together and sprinkle evenly over the top. Bake at 350 degrees for 30 minutes or until lightly browned.
You may make ahead and refrigerate before baking.
Variation: You may use buttered bread crumbs on top instead of cracker crumbs.
(To determine serving size, I just cut the casserole into thirds one way and fourths the other.)
Number of Servings: 12
Recipe submitted by SparkPeople user DESIGN_LADY05.
You may make ahead and refrigerate before baking.
Variation: You may use buttered bread crumbs on top instead of cracker crumbs.
(To determine serving size, I just cut the casserole into thirds one way and fourths the other.)
Number of Servings: 12
Recipe submitted by SparkPeople user DESIGN_LADY05.
Nutritional Info Amount Per Serving
- Calories: 183.1
- Total Fat: 10.4 g
- Cholesterol: 50.7 mg
- Sodium: 277.4 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 1.5 g
- Protein: 3.9 g
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