The Recipe Critic · by Alyssa Rivers★ 4.0 (2)
Squash Casserole
NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 25%
CARBS 28G28% OF CAL
2G FIBER0G ADDED7G INTRINSIC18G OTHER7G TOTAL SUGAR
FAT 28G61% OF CAL
13G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Summer squash baked in a creamy, cheesy custard with a buttery cracker topping. Comfort-food side that makes the most of fresh garden vegetables.
sideamericancasserole🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 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)
- 2 sleeves Ritz crackers (crushed)
- 1/4 cup butter (melted)
At a glance
PER SERVING · TIME 50M
CAL 20%·PRO 25%
CARBS 28G28% OF CAL
2G FIBER0G ADDED7G INTRINSIC18G OTHER7G TOTAL SUGAR
FAT 28G61% OF CAL
13G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 635mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 486mg
- Calcium
- 308mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 635MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.