Squash Casserole
Tried this dish at a potluck and immediately asked for the recipe. Very good!
- Kathy
INGREDIENTS
- 4 to 5 medium yellow squash- cut into rings – yields about four cups of cut squash
- ½ cup diced onion
- 2 tablespoons olive oil – (garlic flavored adds a nice touch)
- 1 can Cream of Chicken soup – Campbell’s (low fat can be used)
- ½ cup sour cream – (low fat can be used)
- 2 eggs beaten – or ½ cup egg beaters
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- One sleeve of Ritz whole wheat crackers – crushed in package
- 1 pkg – (2 cups) – grated sharp cheddar cheese (low fat can be used)
INSTRUCTIONS
Preheat oven to 350° F.
In large boiling pot place onion in bottom of pot and drizzle olive oil over onions. Cook onions over medium heat until tender.
Add Squash and stir together with onion mixture. Add water – enough to just cover the top of the squash. Bring to a boil and boil for ten minutes or until squash is tender. Drain squash and set aside to cool.
In a mixing bowl combine soup, sour cream, egg, black pepper, and Worcestershire sauce. Then mix in squash (cooled at least to warm), ½ of the cheese (1 cup), and ½ of crushed crackers. Turn the mixture into a greased casserole dish.
Bake at 350° F for 20 minutes. Add remaining cheese and crackers to the top of the dish and continue baking for another 15- 20 minutes until browned as desired on top. Remove from oven and let stand for 5 minutes. Serve and enjoy.
Make ahead of time tips:
The dish can be made in advance and placed in the refrigerator to bake at a later time. For best results preheat oven to 350° before placing dish in the oven. Add ten minutes to initial baking time if cold dish is placed in the oven. Withhold the final cheese and crumbs to add during the last baking steps.