Cheesy Squash Casserole
.
Yield
8 servingsPrep
8 minCook
20 minReady
35 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 6 | medium |
yellow summer squash
thinly sliced |
*
|
| 1 | large |
sweet vidalia onions
thinly sliced |
|
| 1 | tablespoon |
butter
|
|
| ½ | cup |
Parmesan cheese
|
|
| 1 | cup |
cheddar cheese, reduced-fat
shredded sharp |
* |
| ½ | cup |
sour cream, non-fat
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 | x |
crackers
1 sleeve, crushed medium to fine |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 6 | medium |
yellow summer squash
thinly sliced |
*
|
| 1 | large |
sweet vidalia onions
thinly sliced |
|
| 15 | ml |
butter
|
|
| 118 | ml |
Parmesan cheese
|
|
| 237 | ml |
cheddar cheese, reduced-fat
shredded sharp |
* |
| 118 | ml |
sour cream, non-fat
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 | x |
crackers
1 sleeve, crushed medium to fine |
*
|
Directions
Preheat the oven to 350℉ (180℃).
Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat.
Sauté the squash, onion, and butter until soft.
Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream.
Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top.
Bake for 20 minutes or until the top is golden and bubbly.
