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Squash Casserole

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Ingredients
  Yellow squash/Crookneck squash 4 Pound
  Grated sharp cheddar cheese 2 Pound
  Eggs 4 Small, whipped
  Cracker crumbs 2 1⁄2 Cup (40 tbs)
  Chopped onion 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Sugar 3 1⁄2 Tablespoon (Heaping Tablespoon)
  Black pepper 3 1⁄2 Tablespoon (Heaping Tablespoon)
Directions

Clean and cut squash in small pieces.
Put in pot with 1 cup water (lightly salted).
Cover and steam cook until tender enough to mash with hand potato masher.
Drain and mash in large mixing bowl.
Pour in the eggs, 2 cups cheese, cracker crumbs (save 1/2 cup to top dish), celery, onion, sugar and black pepper.
Mix well.
Pour into 10 x 12 inch casserole dish.
Shake to level.
Sprinkle with cracker crumbs and top with layer of Cheddar cheese.
Cook in 320° oven until cheese melts and begins to brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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3.765385
Average: 3.8 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5312 Calories from Fat 2579

% Daily Value*

Total Fat 327 g503.6%

Saturated Fat 165.3 g826.7%

Trans Fat 0 g

Cholesterol 1602.9 mg534.3%

Sodium 7826.8 mg326.1%

Total Carbohydrates 322 g107.2%

Dietary Fiber 49 g196.2%

Sugars 136.3 g

Protein 286 g571.2%

Vitamin A 220.8% Vitamin C 44.3%

Calcium 679.5% Iron 102.9%

*Based on a 2000 Calorie diet

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Squash Casserole Recipe