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

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    BeIIa's Note:

    I got this recipe from a neighbor a few weeks back and brought it to a 4th of July picnic. Everybody loved it! So easy and quite delicious! Makes a super side. This is originally a Paula Deen recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 6 cups large diced yellow squash or 6 cups zucchini
    • 1 tablespoon vegetable oil
    • 1 large onion, chopped
    • 4 tablespoons butter
    • 1/2 cup sour cream
    • 1 cup grated cheddar cheese
    • 1 cup crushed butter flavored cracker (recommend Ritz)

    House Seasoning ingredients( use 1 tsp)

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
    3. 3
      Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash and set aside.
    4. 4
      In a medium size skillet, saute the onion in butter for 5 minutes.
    5. 5
      Remove from pan and mix all ingredients together except cracker crumbs.
    6. 6
      Pour mixture into a buttered casserole dish and top with cracker crumbs.
    7. 7
      Bake for 25 to 30 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Zucchini & Squash Casserole

    Serving Size: 1 (178 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 292.0
     
    Calories from Fat 204
    70%
    Total Fat 22.7 g
    34%
    Saturated Fat 11.9 g
    59%
    Cholesterol 50.1 mg
    16%
    Sodium 9719.2 mg
    404%
    Total Carbohydrate 16.1 g
    5%
    Dietary Fiber 2.7 g
    10%
    Sugars 5.6 g
    22%
    Protein 8.2 g
    16%

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