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.