Preheat oven to 400(F) degrees. Spray 9x13 casserole dish with cooking spray. Set aside
Lightly steam squash and onion in steamer basket for about 5 minutes. Drain and set aside.
In medium bowl, combine cracker crumbs and cheese.
In large bowl, add strained squash and onion and gently fold in 1/2 the cheese/cracker mixture.
In a small bowl, whisk together eggs and milk, then add squash mixture.
Melt 1/2 cup butter. Add half the butter to the squash mixture. Season with salt and pepper.
Spread squash mixture in casserole pan. Top with remaining crackers and pour remaining butter over dish. Bake for 25 minutes until lightly brown
Yum yum yum
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 169 (78%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 96.2mg||30 %|
|Sodium 211.5mg||7 %|
|Potassium 378.9mg||10 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 4.6g|
|Protein 7.8g||11 %|
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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.
Calories per serving: 217
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