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    You are in: Home / Recipes / Yellow Squash Casserole Recipe
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    Yellow Squash Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Chef #276108's Note:

    Even people that claimed not to like squash have liked this casserole, but then my DH that if you put enough cheese on anything it becomes edible! This is true comfort food, NOT low calorie, but worth it for a splurge. The amounts are adjustable according to your taste. If you like a lot of onion, use a big one and if you love cheese use lots. The original recipe just stated to use enough crackers to make soupy, my experience was 3/4 of a sleeve of crackers worked. Zaar doesn't allow either of those so I guesstimated the 1 cup. This is one of those 'until it looks right' recipes. Hope you like!

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    Units: US | Metric


    1. 1
      Cook squash according to package directions. Drain well.
    2. 2
      Saute onions in butter, mix with squash and put in a large casserole dish.
    3. 3
      Mix together eggs, milk, most of cheese (save some to sprinkle on top) and crackers. Add enough crackers so that mixture in more soupy than drippy.
    4. 4
      Add egg and cracker mix to squash and gently stir together.
    5. 5
      Sprinkle cheese on top.
    6. 6
      Bake 370 F 1 1/2 hours or until golden brown and knife comes out clean.

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    Nutritional Facts for Yellow Squash Casserole

    Serving Size: 1 (225 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 426.4
    Calories from Fat 305
    Total Fat 33.9 g
    Saturated Fat 20.3 g
    Cholesterol 171.4 mg
    Sodium 571.5 mg
    Total Carbohydrate 12.4 g
    Dietary Fiber 1.5 g
    Sugars 2.7 g
    Protein 19.2 g

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