BETTER SQUASH CASSEROLE (NO BREAD CRUMBS, CRACKERS OR STUFFING!)
This has been a staple side dish at every holiday meal for my whole life and I could not believe that it had not been reproduced on Recipezaar! I usually take the leftovers home and eat it by the bowl! NOTE This is a recipe that I do by taste so do not feel confined by these measurements i.e. add more squash for leftovers, if you want it cheesier add more cheese, you can't go wrong. Also, I use 1 bag of Pre-Shredded Mexican Cheese Mix, but any mild cheese (Mild Cheddar, Jack, American) should work.
Provided by MommyMakes
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat Oven to 350°F.
- Chop yellow squash and onion into small, uniform pieces.
- Add the squash and onion to a medium sized pot and cook in the butter over medium heat until soft and mushy.
- Season cooked mixture to taste.
- Beat the egg with a fork and add it to the squash mixture.
- Add one cup of shredded cheese to the mixture and stir until melted and mixed.
- Pour mixture into casserole dish and top with remaining cheese.
- Bake for 30 min or until cheese lightly browned.
Nutrition Facts : Calories 367.7, Fat 27.5, SaturatedFat 16.6, Cholesterol 113.2, Sodium 689.5, Carbohydrate 16.5, Fiber 3.4, Sugar 8.6, Protein 16.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
