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Squash Casserole
Samantha Merritt
An easy recipe for creamy squash casserole with a buttery crisp cracker topping!
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Prep Time
25
mins
Cook Time
25
mins
Total Time
50
mins
Course
Dinner, Side Dish
Cuisine
American
Servings
8
servings
Calories
257
kcal
Ingredients
1x
2x
3x
3
lbs
yellow squash
sliced ¼” thin
¾
cup
sour cream
2
large
eggs
lightly beaten
1 ½
cups
shredded cheddar cheese
½
cup
grated parmesan cheese
1/2
teaspoon
onion powder
¼
teaspoon
garlic powder
Salt and pepper
to taste
Topping
2
sleeves Ritz crackers
crushed
1/4
cup
butter
melted
Instructions
Preheat oven to 350F.
Slice the squash to be 1/4 inch thick and pat dry with a paper towel.
In a large bowl, stir together sour cream, eggs, cheeses, onion powder, garlic powder, and salt and pepper until well-combined.
Add squash and mix well.
Evenly pour ingredients into an 11x7” baking dish and prepare your topping.
Topping
In a medium-sized bowl, combine crushed Ritz crackers and melted butter. Stir until well-combined.
Sprinkle cracker crumbs evenly over squash mixture in casserole dish.
Transfer to 350F oven and bake 25-30 minutes.
Serve warm. Enjoy!
Nutrition
Calories:
257
kcal
Carbohydrates:
8
g
Protein:
12
g
Fat:
20
g
Saturated Fat:
12
g
Cholesterol:
107
mg
Sodium:
319
mg
Potassium:
544
mg
Fiber:
2
g
Sugar:
5
g
Vitamin A:
992
IU
Vitamin C:
30
mg
Calcium:
282
mg
Iron:
1
mg