Here's a tasty squash casserole made with a yellow squash and cracker crumb filling. Top this easy squash casserole with chopped pecans or buttered bread crumbs.
Zucchini may be substituted for the yellow summer squash. Add sauteed chopped red bell pepper or diced pimiento for extra color and flavor.
- 2 pounds yellow squash (cut into 3/4 inch cubes)
- 1 cup onion (chopped)
- 1 teaspoon salt
- 1/4 teaspoon pepper (or to taste)
- 4 tablespoons butter
- 1 cup saltine crackers (crumbled)
- 1/2 cup milk
- 1 cup cheddar cheese (shredded)
- 1/2 cup pecans (finely chopped) or buttered bread crumbs
- Heat the oven to 350 F.
- Generously butter a 1 1/2 quart baking dish.
- Place the cubed squash, chopped onion, salt, and freshly ground black pepper in a large saucepan.
- Add a small amount of water (about 1 inch). Cover and cook the squash until tender, stirring occasionally and adding more water if necessary.
- Drain the squash and onions thoroughly; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.
- Stir the crumbled crackers into the squash mixture.
- Turn the squash and cracker mixture into the prepared baking dish.
- Pour the milk over the squash and then sprinkle with the cheese and chopped pecans or bread crumbs.
- Bake uncovered in the preheated oven for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot.
|Nutritional Guidelines (per serving)|
|Total Fat||24 g|
|Saturated Fat||14 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||3 g|