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 caloriescarbohydrate: 24.9 gcholesterol: 86.3 mgfat: 24 gfiber: 5.5 gprotein: 15.3 gsaturatedFat: 12.4 gservingSize: -sodium: 438.8 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Mama's Summer Squash Casserole
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
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.
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.
Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.