Squash By Gosh! Casserole
by ladybugplus
Cook the 4 cups of yellow and zucchini squash in 1 tablespoon of olive oil over low heat until soft, about 20 minutes. Place the cooked squash into a colander that has been lined with paper toweling. When cool enough, squeeze the paper toweling to absorb any excess oil and liquid from the cooked squash. In a medium-sized, deep skillet, saute the chopped onion in 1 tablespoon olive oil over low heat until clear, about 5 minutes. Remove from heat. Now, add the cooked squash to the sauteed onions, and stir around. Add in 1/3 cup sour cream and 2/3 to 3/4 shredded Cheddar cheese, stirring well after each addition.. Stir in salt, ground black pepper, and garlic powder, to taste. Pour the mixture into a deep dish pie plate (or similar oven-proof dish that has been sprayed with cooking oil). Make your topping: Mix Ritz cracker crumbs with melted butter, to get a nice consistency for a crumb topping. Sprinkle the crumbs evenly over the top of your casserole. Bake at 350 for 15 to 20 minutes, until the casserole is bubbly and the crumbs are beginning to brown. Note: This is just a small-sized recipe for you to try.--about 4 servings. If you need more, just double the recipe and use a 13 x 9 x 2-inch casserole dish, and increase the cooking time a bit. You will never regard squash as a bland vegetable, after you try this! Enjoy!!!
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INGREDIENTS
- 2 cups yellow squash ; washed and diced into 1/2-inch cubes
- 2 cups zucchini squash ; washed and diced into 1/2-inch cubes
- 1 tablespoon extra virgin olive oil ; (for cooking squash)
- 1 small onion, small to medium ; chopped
- 1 tablespoon extra virgin olive oil ; (for sauteing onion)
- 1/3 cup Sour cream
- 2/3 cup sharp Cheddar cheese ; (up to 3/4 cup), shredded
- salt ; to taste
- ground black pepper
- garlic powder
- cooking oil spray
- 1 inner packet of Ritz crackers ; crumbled
- 3 tablespoons Butter ; melted
ladybugplus
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (186g) | ||
| Recipe Makes: 8 | ||
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| Calories: 304 | ||
| Calories from Fat: 264 (87%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 29.4g | 39 % | |
| Saturated Fat 16.1g | 80 % | |
| Monounsaturated Fat 9.2g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 69.3mg | 21 % | |
| Sodium 189.7mg | 7 % | |
| Potassium 457.3mg | 12 % | |
| Total Carbohydrate 6.2g | 2 % | |
| Dietary Fiber 1.1g | 5 % | |
| Sugars, other 5g | ||
| Protein 6.3g | 9 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 304
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