Squash Casserole
Try this Squash Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- salt and pepper to taste
- 1/2 cup sour cream
- 1/2 medium onion diced
- 1 tablespoons fresh parsley chopped
- 1/2 teaspoon garlic powder
- 1/2 cup heavy cream
- 1/2 cup sharp cheddar cheese
- 8 saltine crackers crushed
- 4 cups yellow squash sliced (about 1/2 inch)
- 1 tablespoons green bell pepper finely diced
- 1 tablespoons red bell pepper finely diced
- 1/2 carrot, finely grated
- 1 cup fresh bread crumbs (i happened to use panko this t
- 4 tablespoons (half of a stick) butter melted
- Carbohydrate 105.69744140299 g
- Cholesterol 184.452500132301 mg
- Fat 63.4982710662596 g
- Fiber 10.8952862769903 g
- Protein 36.7070066951038 g
- Saturated Fat 36.1957896332175 g
- Serving Size 1 1 recipe (928g)
- Sodium 1592.8984553313 mg
- Sugar 94.802155126 g
- Trans Fat 3.52503847248924 g
- Calories 1118 calories
Cook squash and onion together in boiling water until soft (not squishy), drain in colander.In a large bowl, combine squash and onion with the next 7 ingredients and stir to combine.Salt and pepper to taste.Pour into a large greased casserole dish.In a large ziplock bag, crush the saltine crackers, add bread crumbs and parsley.Pour melted butter over the mixture in the bag and mix it together to coat all the crumbs with butter.Pour the cracker/crumb mixture on top of the casserole.Bake in a 350 degree oven until bubbly and top is golden brown. About 30 minutes.
