Mama's Summer Squash Casserole recipe

All Recipes Side Dish Vegetables Squash Summer Squash

Ingredients

8 yellow summer squash, thinly sliced
1 small yellow onion, thinly sliced
1 egg, lightly beaten
1 cup low-fat sour cream
1 sleeve buttery round crackers (such as Ritz®), crushed, divided
2 cups shredded sharp Cheddar cheese, divided

Nutrition Info

369 calories
carbohydrate: 24.9 g
cholesterol: 86.3 mg
fat: 24 g
fiber: 5.5 g
protein: 15.3 g
saturatedFat: 12.4 g
servingSize: -
sodium: 438.8 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.

  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.

  3. Whisk egg and sour cream together in the prepared casserole dish, add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.

  4. Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

This is a wonderful, cheese-enhanced squash casserole that my husband makes from memory of his mother's recipe.

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