Yellow Squash Casserole recipe

All Recipes Best Recipe Side Dish Vegetables Squash Summer Squash

Ingredients

4 cups sliced yellow squash
½ cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Nutrition Info

195.7 calories
carbohydrate: 10.3 g
cholesterol: 68.8 mg
fat: 14.8 g
fiber: 1.3 g
protein: 6.1 g
saturatedFat: 7.7 g
servingSize: -
sodium: 463.5 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!

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