Summer squash casserole
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 171.9
- Total Fat: 11.4 g
- Cholesterol: 51.3 mg
- Sodium: 246.2 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 0.6 g
- Protein: 6.0 g
View full nutritional breakdown of Summer squash casserole calories by ingredient
Number of Servings: 10
Ingredients
-
Ingredients
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Directions
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
4. Bake in preheated oven for 25 minutes, or until lightly browned.
Serving Size: makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user TINNIN16.
Member Ratings For This Recipe
-
ROSSYFLOSSY
-
RAPUNZEL53
-
RO2BENT
-
CD6913562
-
NANCYPAT1