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    You are in: Home / Recipes / Squash and Zucchini Casserole Recipe
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    Squash and Zucchini Casserole

    Squash and Zucchini Casserole. Photo by Bay Laurel

    1/2 Photos of Squash and Zucchini Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Chef #664689's Note:

    This is a creamy comfort food recipe. Note: Do not precook vegetables!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Slice squash and zucchini into bite-sized pieces.
    3. 3
      Crush 1 1/2 sleeves of crackers and cover the bottom of a 9x13 glass baking dish.
    4. 4
      Mix together soup, half and half, sour cream, cheese, onion flakes, salt, and pepper.
    5. 5
      Combine soup mixture with vegetables and coat evenly.
    6. 6
      Pour into banking dish on top of crackers.
    7. 7
      Bake at 350 for 25-30 minutes, or until vegetables are tender.
    8. 8
      Combine melted butter with the remaining crushed crackers and top the casserole.
    9. 9
      Bake for an additional 5-10 minutes or until crackers are golden brown.

    Ratings & Reviews:

    • on September 25, 2009

      55

      Perfect.My DD helped me make this and we enjoyed it very much. I made half the recipe in a smaller pyrex dish. I will make this again. I used Fresh Cream of Mushroom Soup thickened instead of campbell's. Thanks for sharing Chef #664689.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Squash and Zucchini Casserole

    Serving Size: 1 (182 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 372.9
     
    Calories from Fat 232
    62%
    Total Fat 25.8 g
    39%
    Saturated Fat 11.1 g
    55%
    Cholesterol 37.8 mg
    12%
    Sodium 1082.7 mg
    45%
    Total Carbohydrate 28.1 g
    9%
    Dietary Fiber 1.4 g
    5%
    Sugars 5.0 g
    20%
    Protein 8.5 g
    17%

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