Baked Summer Squash Casserole
A delicious and creamy summer squash casserole that is perfect as a side dish for any meal.
Ingredients
| 2 | green, yellow, can use both |
|---|---|
| 1/2 | cup chopped |
| 1/4 | cup melted |
| 3/4 | cup |
| 1/4-1/2 | teaspoon |
| 1/4 | teaspoon |
| 1/4 | teaspoon |
| 2 | lightly beaten |
| 1 | cup |
| 3/4 | cup divided measure after crushing |
Instructions
| 1. | Preheat the oven to 375°F. Lightly grease a 9-inch square casserole dish and set it aside. |
|---|---|
| 2. | Slice or dice the summer squash, then steam or boil it for approximately 10 minutes until very tender. Make sure to drain the squash thoroughly. |
| 3. | In a mixing pot, combine the cooked and drained squash with chopped onion, melted butter, and reduced-fat sour cream. Mash the ingredients together until the mixture is smooth. |
| 4. | Season the mixture with salt, garlic powder, pepper, and slowly incorporate lightly beaten eggs, shredded cheddar cheese, and only half a cup of the crushed Ritz crackers. |
| 5. | Pour the mixture into the prepared baking dish. |
| 6. | Evenly sprinkle the remaining quarter cup of crushed Ritz cracker crumbs on top of the casserole. |
| 7. | Bake the casserole at 375°F for about 30 minutes or until it is bubbly and lightly browned. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 239.5 kcal |
| Protein | 9.7 g |
| Fat | 19.5 g |
| Carbohydrates | 8.2 g |
| Fiber | 1.9 g |
| Sugar | 4.2 g |
Published on Jul 18, 2024 by Luminița