Mom's squash casserole - Gluten Free Version

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 209.1
  • Total Fat: 16.2 g
  • Cholesterol: 22.3 mg
  • Sodium: 335.6 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 6.9 g

View full nutritional breakdown of Mom's squash casserole - Gluten Free Version calories by ingredient
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Number of Servings: 12


    1 Large Onion chopped
    2 Zucchini - aoout 2 lbs
    1 Yellow Squash - about 1 lb
    1 can Progresso Mushroom soup
    2 cups shredded cheddar cheese
    2 eggs beaten
    16 Glutino Gluten Free Crackers
    1 stick margarine


Cut up Zucchini and Yellow Squash / put in a steamer with onion. Steam for 12 minutes.
While steaming - mix soup, eggs and cheese in a small bowl.
Drain veggies and pour into a 9 x 13 casserole.
Add the soup mixture and mix well.
Bake in a 350 degree oven for 25 minutes.
While baking put the crackers in a bowl and smash. Melt Margarine in the microwave and mix with the broken crackers.
After the casserole has been in the oven for 25 minutes add the cracker mix to the top and bake for 20 minutes more.

Makes 12 Servings.

P.S. - My husband needs to be Gluten Free so I am modifying my recipes to suit his new needs - I am sure there are plenty of people who are Gluten free.

Number of Servings: 12

Recipe submitted by SparkPeople user DARLENEJB1.

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