Cheesy Squash and Zucchini Casserole recipe
All Recipes Side Dish Vegetables Squash Summer Squash
Ingredients
- 1 pound yellow squash, sliced 1 pound zucchini, sliced ½ onion, diced 1 cup shredded Cheddar cheese ½ cup biscuit baking mix (such as Bisquick®) ½ cup butter 2 eggs 1 tablespoon white sugar 1 teaspoon salt 10 saltine crackers, or as needed, crushed ¼ cup bread crumbs
Nutrition Info
- 277.7 caloriescarbohydrate: 16.4 gcholesterol: 95.1 mgfat: 20.5 gfiber: 2.2 gprotein: 8.6 gsaturatedFat: 11.8 gservingSize: -sodium: 663.4 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Squash and Zucchini Casserole
Directions
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Preheat oven to 325 degrees F (165 degrees C).
Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion, bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.
Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon, stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish, top with bread crumbs.
Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.