Summer squash casserole (full-fat cheese, oh no)

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 244.0
  • Total Fat: 13.7 g
  • Cholesterol: 73.0 mg
  • Sodium: 433.2 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 13.7 g

View full nutritional breakdown of Summer squash casserole (full-fat cheese, oh no) calories by ingredient
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Submitted by:


This is my momma's recipe. This is my momma's recipe.
Number of Servings: 10


    Summer squash, 8 medium, sliced into rounds
    Cheddar Shredded Cheese, 3 cups (1.5 packages)
    One large Onion, sliced into 1/4 rounds
    Multi-GrainSaltines, 1.5 sleeves
    4 eggs, remove 2 of the yolks
    2-3 tsps of italian seasoning, or whatever you want (maybe thyme)
    Black pepper to taste


Makes 10 servings

Preheat the oven to about 375

Mix the squash, onions, herbs and black pepper together in a bowl

Beat the eggs and egg whites in a bowl with about 1/2 cup of water

Spray the bottom of a 13X9 pan with Pam or equivalent

Crush about 3/4 of a sleeve of saltines over the pan, making a thinish layer of crumbs

Add a layer of half of the squash and onion mixture, evening it out

Drizzle about half of the egg mixture over the pan evenly

Sprinkle half of the cheese on top, smoothing the top

Repeat :another layer of saltines, then squash, then eggs, then cheese

Pop into the oven and cook for about 45 until you can smell it and can see the cheese start to bubble and get slightly brown.

Let it cool about 15 minutes then serve.

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