Yellow Squash Casserole
Yield
6 servingsPrep
5 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
margarine
|
|
| 4 | each |
yellow summer squash
sliced |
*
|
| 1 | medium |
onions
chopped |
|
| 4 | ounces |
green chili peppers
chopped |
|
| 10 | each |
crackers, saltine
crushed |
*
|
| 1 | x |
salt
and pepper to taste |
*
|
| 1 ½ | cups |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
margarine
|
|
| 4 | each |
yellow summer squash
sliced |
*
|
| 1 | medium |
onions
chopped |
|
| 115.6 | ml/g |
green chili peppers
chopped |
|
| 1E+1 | each |
crackers, saltine
crushed |
*
|
| 1 | x |
salt
and pepper to taste |
*
|
| 355 | ml |
cheddar cheese
shredded |
|
Directions
In a skillet, melt margarine over medium heat.
Sauté squash and onion until crisp-tender.
Remove from the heat; stir in chilies, crackers, and salt and pepper.
Spoon into a greased 1½ qt. casserole. Top with cheese.
Bake at 350℉ (180℃). for 15 to 20 minutes.
