Creamy Squash Casserole

Add something cheesy to your family’s dinner tonight! Serve this casserole made using squash, sour cream and crushed crackers.

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  • prep time 30 min
  • total time 1 hr 20 min
  • ingredients 9
  • servings 12
 

Ingredients

6
tablespoons butter or margarine
1
large onion, chopped (1 cup)
4
lb yellow summer squash, sliced (13 cups)
1
container (8 oz) sour cream
2
cups shredded Italian cheese blend (8 oz)
1
teaspoon savory herb with garlic soup mix (from 2.4-oz box)
2
eggs
1/2 teaspoon salt
2
cups crushed round buttery crackers (45 crackers)

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LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In 4-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Cook onion in butter 3 minutes, stirring occasionally. Add squash; cook 10 minutes, stirring frequently, until tender. Remove from heat; stir in sour cream, cheese, soup mix, eggs and salt. Spread in baking dish.
  • 3 In medium microwavable bowl, microwave remaining 1/4 cup butter covered on High 30 seconds or until melted. Stir in crushed crackers. Sprinkle over casserole.
  • 4 Bake uncovered 40 minutes or until bubbly and set. Let stand 10 minutes before serving.
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In 4-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Cook onion in butter 3 minutes, stirring occasionally. Add squash; cook 10 minutes, stirring frequently, until tender. Remove from heat; stir in sour cream, cheese, soup mix, eggs and salt. Spread in baking dish.
  • 3 In medium microwavable bowl, microwave remaining 1/4 cup butter covered on High 30 seconds or until melted. Stir in crushed crackers. Sprinkle over casserole.
  • 4 Bake uncovered 40 minutes or until bubbly and set. Let stand 10 minutes before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
253
,
% Daily Value
Total Fat
18g
18%
(Saturated Fat
10g,
10%
),
Sodium
429mg
429%;
Total Carbohydrate
16g
16%
(Dietary Fiber
2g
2%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1 1/2 Vegetable; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.