Cheese Summer Squash Casserole Recipe
Servings: 4
Ingredients
- 5 med yellow crookneck summer squash, sliced
- 1/4 c. water
- 2 Tbsp. bacon drippings or possibly butter
- 2 Tbsp. minced Vidalia or possibly sweet type onion
- 2 x Large eggs, beaten
- 2/3 stk butter, melted
- 2 Tbsp. granulated sugar
- 1/2 tsp table salt
- 1/8 tsp black pepper
- 1 x 4-oz jar diced pimentos, liquid removed
- 1/2 c. lowfat milk
- 3/4 c. Saltine Crackers Crumbled fine
- 2 Tbsp. butter, cut into small pcs
- 1 c. shredded sharp cheddar cheese
Directions
- Preheat the oven to 325 degrees F..Boil the squash in a very little bit of water with lid on till almost tender. Remove lid, add in butter or possibly bacon drippings and let water cook out of squash. In a bowl, combine squash, onion, Large eggs, butter, sugar, salt, pepper, pimentos, lowfat milk and cracker crumbs. Pour into a greased 8-by-8-inch baking dish. Bake uncovered for 20 to 25 min. Dot with butter and cover with cheese. Cook for 10 more min.
- Preparation Time: 15 min
- Cooking Time: 35 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 483 | |
| Calories from Fat 369 | 76% |
| Total Fat 41.7g | 52% |
| Saturated Fat 22.89g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 756mg | 32% |
| Potassium 185mg | 5% |
| Total Carbs 16.09g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 9.36g | 6% |
| Protein 12.65g | 20% |
