Summer Squash Casserole
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 252.6
- Total Fat: 19.4 g
- Cholesterol: 33.9 mg
- Sodium: 537.9 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.5 g
- Protein: 8.7 g
View full nutritional breakdown of Summer Squash Casserole calories by ingredient
Introduction
Full of those "comfort veggies" Full of those "comfort veggies"Number of Servings: 10
Ingredients
-
2 Medium yellow summer squash, diced
1 Large zucchini, diced
½ Lb. sliced fresh mushrooms
1 Cup chopped onion
2 Tbsp. olive oil
2 Cups (8 oz.) shredded cheddar cheese
1 Can condensed cream of mushroom soup, undiluted
½ Cup sour cream
½ Tsp. salt
1 Cup crushed butter-flavored crackers
1 Tbsp. butter, melted
Directions
1. In a large skillet, sauté the summer squash, zucchini, mushrooms and onion in oil until tender, drain
2. In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt.
3. Transfer to a greased 11-in. x 7-in. baking dish
4. In a small bowl, combine cracker crumbs and butter
5. Sprinkle over vegetable mixture
6. Bake uncovered, at 350 degrees for 25-30 minutes or until bubbly.
Yields 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MDCARP0.
2. In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt.
3. Transfer to a greased 11-in. x 7-in. baking dish
4. In a small bowl, combine cracker crumbs and butter
5. Sprinkle over vegetable mixture
6. Bake uncovered, at 350 degrees for 25-30 minutes or until bubbly.
Yields 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MDCARP0.