Cheese Squash Casserole
I made extra cracker crumbs and mixed them with some of the cheese to sprinkle over the top. A very rich but delicious casserole. Thanks for sharing.
Yield
8 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
yellow summer squash
|
|
| 1 | each |
onions
chopped |
|
| 3 | tablespoons |
parsley flakes
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
cracker crumbs
butter |
* |
| 1 | cup |
cheese
|
*
|
| ¼ | cup |
milk
or cream |
|
| 1 | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
yellow summer squash
|
|
| 1 | each |
onions
chopped |
|
| 45 | ml |
parsley flakes
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
cracker crumbs
butter |
* |
| 237 | ml |
cheese
|
*
|
| 59 | ml |
milk
or cream |
|
| 237 | ml |
Parmesan cheese
|
|
Directions
Cut up squash and onions.
Cook in small amount of water until done; drain and mash.
Add remaining ingredients, saving some of the cheese for top.
Bake in greased dish at 350℉ (180℃) for 25 minutes.
