Mom's Squash Casserole

Health score
2%
Mom's Squash Casserole
45 min.
10
174kcal

Suggestions


If you're searching for a delightful side dish that will impress your family and friends, look no further than Mom's Squash Casserole. This comforting recipe combines the earthy flavors of yellow and zucchini squash, creating a harmonious blend that pairs perfectly with any meal. The soft, tender squash is expertly seasoned, resulting in a dish that's both savory and satisfying.

What truly sets this casserole apart is the buttery crumb topping, made from crushed round crackers that add just the right amount of crunch and richness. Enhanced with a hint of onion and the warmth of freshly beaten egg, this casserole becomes a harmonious medley of flavors and textures that will have everyone reaching for seconds.

Ready in just 45 minutes and serving up to 10 people, it’s an ideal choice for family gatherings, potlucks, or weekday dinners. With a modest calorie count of 174 kcal per serving, you can indulge in this delightful dish without any guilt. Whether enjoyed as a side dish or a light main course, Mom's Squash Casserole is bound to become a beloved favorite in your culinary repertoire.

Gather your ingredients, fire up the oven, and prepare to impress your loved ones with this scrumptious offering. This dish is not just about nourishing the body; it's about creating memorable moments around the dinner table. Dive into the heartwarming essence of family cooking with each delightful bite!

Ingredients

  • 0.3 teaspoon pepper black
  • 0.5 cup butter divided melted
  • cups round buttery crackers crushed
  •  eggs beaten
  •  onion chopped
  • 0.5 teaspoon salt 
  • 1.5 pounds to 3 sized squashes yellow sliced
  • 1.5 pounds zucchini sliced

Equipment

  • oven
  • baking pan

Directions

  1. Cook zucchini and squash in boiling salted water until tender, about 12 to 15 minutes; drain and mash.
  2. Add onion, egg, salt, pepper and half the melted butter.
  3. Pour mixture into a greased 13"x9" baking pan.
  4. Sprinkle with cracker crumbs; drizzle with remaining butter.
  5. Bake, uncovered, at 350 for one hour.

Nutrition Facts

Calories174kcal
Protein7.29%
Fat63.64%
Carbs29.07%

Properties

Glycemic Index
15.6
Glycemic Load
0.94
Inflammation Score
-6
Nutrition Score
8.4008696208829%

Flavonoids

Isorhamnetin
0.55mg
Kaempferol
0.07mg
Quercetin
2.68mg

Nutrients percent of daily need

Calories:173.69kcal
8.68%
Fat:12.76g
19.63%
Saturated Fat:6.72g
41.99%
Carbohydrates:13.11g
4.37%
Net Carbohydrates:11.21g
4.08%
Sugar:4.66g
5.18%
Cholesterol:40.77mg
13.59%
Sodium:308.6mg
13.42%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.29g
6.58%
Vitamin C:24.56mg
29.77%
Manganese:0.33mg
16.32%
Vitamin B6:0.29mg
14.38%
Vitamin B2:0.22mg
12.91%
Folate:49.21µg
12.3%
Vitamin A:580.05IU
11.6%
Vitamin K:11.9µg
11.33%
Potassium:395.67mg
11.3%
Phosphorus:99.17mg
9.92%
Vitamin B1:0.12mg
8.25%
Fiber:1.9g
7.62%
Magnesium:28.04mg
7.01%
Iron:1.13mg
6.3%
Vitamin B3:1.25mg
6.23%
Vitamin E:0.89mg
5.96%
Calcium:47.58mg
4.76%
Copper:0.09mg
4.69%
Zinc:0.57mg
3.83%
Vitamin B5:0.38mg
3.83%
Selenium:2.35µg
3.35%
Source:My Recipes