Squash Casserole
This is a good holiday recipe because it''s similar in texture to dressing and just goes good with Thanksgiving and Christmas dinner. I like to wash, cut up, and freeze the raw squash from the garden and take it out to fix this dish around the holidays.
- Preparing Time: 45 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
savory side dish
side dish
vegetables
bake
christmas
thanksgiving
meatless
american
squash
savoryside
thanksgiving
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 3 ea yellow squash sliced thin
- 1 ea onion chopped
- 1/2 bell pepper chopped
- 1 rotel tomatoes
- 1 ea celery chopped
- 1 1/2 cup cheddar cheese grated
- 4 slices bread dried, toasted, and crumbled - see notes
- 1 ea egg beaten
- Carbohydrate 12.59995 g
- Cholesterol 48.684375 mg
- Fat 8.31813125 g
- Fiber 1.89593754842877 g
- Protein 8.456975 g
- Saturated Fat 4.81722875 g
- Serving Size 1 1 Serving (153g)
- Sodium 239.40625 mg
- Sugar 10.7040124515712 g
- Trans Fat 0.582544375000003 g
- Calories 155 calories
Boil the squash, onion, bell pepper, and celery in salted water until tender and drain the liquid. Mix the tomatoes, egg, cheese, bread crumbs with the vegetables and transfer to a baking dish. Bake at 350 degrees for 30-45 minutes or until slightly browned on top. *You can substitute 2/3 cup of bread crumbs for the toasted bread. I used Italian flavored bread crumbs.
