The Stay At Home Chef · by Rachel Farnsworth★ 5.0 (40)
The Best Squash Casserole
NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 28%
CARBS 26G26% OF CAL
3G FIBER9G SUGAR14G OTHER
FAT 29G63% OF CAL
13G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Southern classic casserole of tender yellow squash in a creamy, cheesy sauce topped with a buttery cracker crust. Rich and satisfying, it can serve as a vegetarian main or a luxurious side dish.
sidesoutherncasserole🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on The Stay At Home Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon canola oil
- 3 pounds yellow squash (sliced)
- 1 white onion (diced)
- 1 teaspoon salt
- 8 ounces sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 large egg
- 1 sleeve Ritz crackers (crushed)
- 2 tablespoons butter (melted)
- 1/4 cup grated parmesan cheese
At a glance
PER SERVING · TIME 40M
CAL 20%·PRO 28%
CARBS 26G26% OF CAL
3G FIBER9G SUGAR14G OTHER
FAT 29G63% 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
- 15m
- Cook
- 25m
- Sodium
- 968mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 646mg
- Calcium
- 382mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 968MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.