Squash Casserole
Try this Squash Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup milk
- 1 teaspoon sea salt
- 1 medium onion
- 4 t. butter
- 6 small yellow squash
- dash of freshly ground pepper
- 1 cup cubed velveeta cheese we like it on the cheesy side
- cracker crumbs (i usually use whole wheat saltines but ritz are good, as well as others
- Carbohydrate 4.86439233409753 g
- Cholesterol 22.353333335024 mg
- Fat 8.54083166721614 g
- Fiber 1.2983116948088 g
- Protein 2.15246833387774 g
- Saturated Fat 5.28776503364865 g
- Serving Size 1 1 Serving (148g)
- Sodium 355.573733340096 mg
- Sugar 3.56608063928873 g
- Trans Fat 0.649702466730575 g
- Calories 99 calories
Thoroughly drain water. Mash; add salt and pepper, butter, cheese and milk; cook on low until butter and cheese have melted. Place in greased baking dish, top with crushed crackers, and sprinkle top with pepper. Bake at 425 degrees for 20 to 30 minutes, until crackers are browned and mixture bubbles. *I sometimes mix cheese, using cheddar or other cheese. The last time I made it, I mixed velveeta with a colby chipotle cheese. It gave it a nice smoky flavor. *Also, I've not done this, but I think the addition of some heat -- jalapenos or some other pepper would be interesting.
