Lighter Squash Casserole
Equipment
- Oven
- Stove
Ingredients
- 2 lbs yellow squash sliced into ¼ inch thick rounds
- ½ cup yellow onion diced
- 2 tbsp olive oil extra virgin
- 2 tbsp butter unsalted
- ½ tsp garlic powder
- ¾ tsp salt kosher
- ½ tsp black pepper
- ½ cup sour cream reduced fat
- 1 egg large, beaten
- 1 cup cheddar cheese shredded
- ½ cup parmesan cheese grated
- 1 cup butter crackers crushed
Instructions
- Pre-heat the oven to 350℉.
- In a large saucepan over medium heat, melt 1 tbsp butter, then add the diced onion and sauté for 7-8 minutes, or until the onion is soft and translucent.
- Add the 2 lbs of sliced squash to the pan and cook for 10-12 mintues or tuntil the squash is soft and tender. Stir the squash frequently.
- Place the squash in a colander and let it drain for about 5 minutes, pressing down to release excess moisture.
- Stir together the squash, onion, garlic powder, salt, pepper, sour cream, egg, the cheddar cheese, and ½ of the Parmesan cheese. Scrape the mixture into a casserole dish and spread it into an even layer.
- Crush the butter crackers and melt the other tbsp of butter with the 2 tbsp of olive oil. Combine with the crackers and the parmesan cheese. Sprinkle the cracker mixture onto the top of the squash. Bake for 25 minutes or until the crackers are golden and the casserole is bubbling.
Nutrition
Calories: 230kcal | Carbohydrates: 10g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 514mg | Potassium: 353mg | Fiber: 1g | Sugar: 4g | Vitamin A: 625IU | Vitamin C: 19mg | Calcium: 222mg | Iron: 1mg
