Creamy Squash Casserole

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

  • 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)
  • 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.
  • 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.
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