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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (200g) Recipe makes 6 servings The following items or measurements are not included below: 1 cup Ritz crackers |
||
| Calories 236 | ||
| Calories from Fat 183 | (77%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.4g | 31% | |
| Saturated Fat 11.7g | 58% | |
| Monounsaturated Fat 6.6g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 48mg | 16% | |
| Sodium 582mg | 24% | |
| Potassium 414mg | 11% | |
| Total Carbohydrate 8.0g | 2% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 3.4g | ||
| Protein 7.2g | 14% | |
Squash Casserole
By: CindiJ
Jul 6, 2005
I've made this recipe several times and my husband still can't believe he's eating squash. Great to fix when the squash vines are producing quicker than we can pick!
SERVES 6
Ingredients
- 6 cups yellow squash and zucchini, large diced
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 tablespoons butter
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup sharp cheddar cheese, grated
- 1 cup crushed Ritz cracker
Directions
1
Preheat oven to 350º.2
Saute the squash in olive oil over medium-low heat until it has completely broken down (approx. 15 minutes).3
Drain well in colander and set aside.4
In skillet, saute the onion in butter for 5 minutes.5
Remove from pan and mix all ingredients together saving the Ritz cracker crumbs. Place in greased 2 quart casserole and top with cracker crumbs.6
Bake 25-30 minutes.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Casseroles
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: Maggie in Florida
On Dec 10, 2007
This was a very nice and savory dish that DH and I both enjoyed. The only different thing that I did was sub the Ritz crackers for other crackers (as I didn't have any Ritz in my pantry). I just put some triscuit and whole wheat crackers in the Vita Mix machine and crushed them. Everything else was followed to the letter. I would make this again, as long as my supply of yellow squash (or zucchinis) will allow. Thank you for posting, CindiJ.
From: ChefDebs
On Jul 21, 2005
Easy to make and tasted delicious, I added a tsp crushed red pepper as I was feeling frisky and it added a nice little pep.
From: BecR
On Jul 17, 2006
Delicious and easy. I sprinkled a little extra cheese on top before baking which made a nice chewy crust. Next time I may try adding a little snipped parsley, oregano, or basil. DH & I devoured this for dinner; I bet the leftovers would have been tasty if there had been any. Thanks for a keeper.
From: Chef #864991
On Jun 17, 2008
I made this squash casserole recipe tonight and it was EXCELLENT. My husband, who normally does not try new dishes, loved it!
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