Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound fresh yellow summer squash, sliced about a quarter-inch thick1 large sweet onion, diced.5 cup brown sugar2 tablespoons margarine2 medium eggs, beaten.5 cup dry bread crumbs.3 cup Colby cheese, diced1 teaspoon garlic powder (or to taste)dash black pepper (to taste)
Slowly cook squash and diced onion until tender, about 10-15 minutes. Drain well.
Mix squash with brown sugar (or brown sugar substitute), margarine (your choice), cheese, garlic powder, and black pepper.
Beat eggs (can use egg substitute or 1 whole egg and white of one egg). Add to squash mixture. You can add two tablespoons of milk (your choice) if you want the casserole to be a little creamier.
Spray casserole baking dish with non-stick spray, and then pour in mixture. Top with bread crumbs.
Bake at 350 degrees for about 30 minutes or until casserole is hot and bubbly. Eat as soon as possible.
This is really good when paired with baked sweet potatoes, a salad and baked chicken!
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user 1313LUCKY.
Mix squash with brown sugar (or brown sugar substitute), margarine (your choice), cheese, garlic powder, and black pepper.
Beat eggs (can use egg substitute or 1 whole egg and white of one egg). Add to squash mixture. You can add two tablespoons of milk (your choice) if you want the casserole to be a little creamier.
Spray casserole baking dish with non-stick spray, and then pour in mixture. Top with bread crumbs.
Bake at 350 degrees for about 30 minutes or until casserole is hot and bubbly. Eat as soon as possible.
This is really good when paired with baked sweet potatoes, a salad and baked chicken!
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user 1313LUCKY.
Nutritional Info Amount Per Serving
- Calories: 204.0
- Total Fat: 7.9 g
- Cholesterol: 68.6 mg
- Sodium: 172.2 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 1.6 g
- Protein: 5.6 g
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