Squash Casserole
250kcal
Ingredients
- 2 pounds yellow squash sliced into 1/4-inch rounds
- 1 medium yellow onion finely chopped
- 1 cup grated sharp cheddar cheese
- 1 cup crushed buttery round crackers like Ritz
- 1/2 cup sour cream
- 1/4 cup unsalted butter melted
- 1 large egg lightly beaten
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
Equipment
- oven
- baking dish
- saucepan
Method
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish with butter or cooking spray.
- In a large pot of boiling salted water, cook the sliced squash and chopped onion for 8-10 minutes, or until tender. Drain well and transfer to a large mixing bowl.
- To the bowl, add the grated cheddar cheese, sour cream, melted butter, beaten egg, salt, pepper, and garlic powder. Stir until all ingredients are evenly combined.
- Spread the squash mixture evenly into the prepared baking dish and smooth the top with a spatula.
- Sprinkle the crushed crackers evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges. Let cool for 5 minutes before serving.
Nutrition
Calories250kcalCarbohydrates30gProtein6gFat12gSaturated Fat7gPolyunsaturated Fat0.5gMonounsaturated Fat3.5gCholesterol60mgSodium700mgPotassium400mgFiber2gSugar3gVitamin A1000IUVitamin C15mgCalcium200mgIron1.5mg