Delicious Summer Squash Casserole Recipe
Saturday, July 19, 2014Summer is here and yellow squash are in high season! This dish is a great Southern classic. Don't let its looks fool you; it is delicious! The eggs and cheese form a more substantial layer in between the soft squash and crunchy crackers.
Delicious Summer Squash Casserole Recipe
Servings: 8
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Ingredients:
- 10-12 large yellow squash, sliced
- 1 large yellow onion, diced
- 2 Tbsp. Olive Oil
- 4 Tbsp. butter, melted
- 4 eggs, beaten
- 1/2 c. Parmesan, shredded
- 2 c. Cheddar cheese, shredded
- 1/2 c. Mayo
- 1 tsp. sea salt
- 1/2 tsp. fresh ground pepper
- Ritz Roasted Vegetable crackers (trust me on this one!)
Directions:
- Preheat oven to 375 degrees.
- Saute squash and onions in the olive oil on medium-low until soft.
- In the meantime, whisk butter, eggs, parmesan, cheddar, mayo, salt, & pepper together in a medium bowl. Keep in fridge until needed.
- Crush 1 whole sleeve of your Ritz crackers in a gallon-sized zip-loc bag. I do it with a rolling pin, but you can use your hands or a heavy cup.
- Prepare a 9x13 casserole dish by greasing or spraying with Pam.
- Squash and onions are done when soft and most moisture is cooked away.
- Pour them into the casserole. Spread them out into an even layer.
- Next, pour your sauce layer on top (it will be fairly thick), and spread evenly with a fork.
- Lastly, sprinkle the top with your crushed crackers. You don't have to use them all; it's just to your taste.
- Bake for 20 minutes until bubbling hot and topping is browned.
Yield: 8
Summer Squash Casserole
This dish is a great Southern classic. Don't let its looks fool you; it is delicious! The eggs and cheese form a more substantial layer in between the soft squash and crunchy crackers
ingredients:
- 10-12 large yellow squash, sliced fairly thin
- 1 large yellow onion, diced
- 2 Tbsp. Olive Oil
- 4 Tbsp. butter, melted
- 4 eggs, beaten
- 1/2 c. Parmesan, shredded
- 2 c. Cheddar cheese, shredded
- 1/2 c. Mayo
- 1 tsp. sea salt
- 1/2 tsp. fresh ground pepper
- 1 sleeve of Ritz Roasted Vegetable crackers (trust me on this one!)
instructions:
How to cook Summer Squash Casserole
- Preheat oven to 375 degrees.
- Saute squash and onions in the olive oil on medium-low until soft.
- In the meantime, whisk butter, eggs, parmesan, cheddar, mayo, salt, & pepper together in a medium bowl. Keep in fridge until needed.
- Crush 1 whole sleeve of your Ritz crackers in a gallon-sized zip-loc bag. I do it with a rolling pin, but you can use your hands or a heavy cup.
- Prepare a 9x13 casserole dish by greasing or spraying with Pam.
- Squash and onions are done when soft and most moisture is cooked away.
- Pour them into the casserole. Spread them out into an even layer.
- Next, pour your sauce layer on top (it will be fairly thick), and spread evenly with a fork.
- Lastly, sprinkle the top with your crushed crackers. You don't have to use them all; it's just to your taste.
- Bake for 20 minutes until bubbling hot and topping is browned.
Calories
517.57
517.57
Fat (grams)
37.44
37.44
Sat. Fat (grams)
13.80
13.80
Carbs (grams)
32.47
32.47
Fiber (grams)
7.18
7.18
Net carbs
25.29
25.29
Sugar (grams)
14.47
14.47
Protein (grams)
17.24
17.24
Sodium (milligrams)
861.20
861.20
Cholesterol (grams)
145.62
145.62
This nutritional information is automatically pulled from a database and may not be correct. Please use the Nutrition Information on the products/brands that you use.
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Are you a fan of squash? What are your favorite yellow squash dishes?
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