You are here

Summer Squash Casserole

Ingredients
  Summer squash/2 pint canned squash 2 Pound
  Onion 1 Medium, chopped
  Cracker crumbs 1 Cup (16 tbs)
  Grated cheddar cheese 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Eggs 2 , slightly beaten
  Salt 1⁄2 Teaspoon
  Butter 3 Teaspoon
  Pepper 1 Dash
Directions

Boil squash and onion together until done then drain (not too dry).
Add cracker crumbs, salt, pepper and butter and mix well.
Add milk, eggs and 1/2 of the cheese and pour into casserole.
Put remaining cheese on top.
Bake at 350 degrees for 1/2 hour.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Summer, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Squash
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
4

Rate It

Your rating: None
4.366665
Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 334 Calories from Fat 160

% Daily Value*

Total Fat 18 g27.4%

Saturated Fat 9.4 g47%

Trans Fat 0 g

Cholesterol 146.9 mg49%

Sodium 650.7 mg27.1%

Total Carbohydrates 30 g10%

Dietary Fiber 4.6 g18.4%

Sugars 12.6 g

Protein 15 g29.4%

Vitamin A 22.1% Vitamin C 70.6%

Calcium 29.4% Iron 7.6%

*Based on a 2000 Calorie diet

0 Comments

Summer Squash Casserole Recipe