How to Make Mama's Summer Squash Casserole - A Step-by-Step Guide

As the warm weather approaches, many of us start to crave those delicious summer vegetables that are so abundant during the season. One vegetable that is particularly abundant during the summer months is squash. Whether it's in the form of zucchini, yellow squash, or pattypan squash, there are so many delicious ways to prepare this versatile veggie. One of our favorite ways to enjoy summer squash is in a casserole dish, and Mama's Summer Squash Casserole is a recipe that never fails to please...

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Ingredients

  • 8 yellow summer squash, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 1 egg, lightly beaten
  • 1 cup low-fat sour cream
  • 1 sleeve buttery round crackers (such as Ritz®), crushed, divided
  • 2 cups shredded sharp Cheddar cheese, divided

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
  • Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
  • Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.
  • Nutrition

    369 cal.

    • Total Fat: 24g
    • Saturated Fat: 12g
    • Cholesterol: 86mg
    • Sodium: 439mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 6g
    • Total Sugars: 2g
    • Protein: 15g
    • Vitamin C: 23mg
    • Calcium: 388mg
    • Iron: 3mg
    • Potassium: 671mg