Squash Casserole

Health score
6%
Squash Casserole
45 min.
8
272kcal

Suggestions


Warm, comforting, and utterly delicious, this Squash Casserole is the perfect side dish for any gathering or family meal. With its creamy texture and rich flavors, it elevates simple squash into a delightful culinary experience that everyone will rave about. Whether you’re following a vegetarian diet or simply looking for a way to sneak more veggies onto your plate, this casserole is a winning choice.

The star of this dish is the yellow squash, which becomes tender and flavorful as it bakes alongside a scrumptious blend of buttery crackers, sharp cheddar cheese, and zesty green bell pepper. Each bite is a melange of tastes that harmonize beautifully, while the addition of water chestnuts gives a satisfying crunch that keeps things interesting. It’s not just a side dish; it can double as an enticing starter or a savory snack that pairs perfectly with your favorite drinks.

With preparation taking only 45 minutes, you’ll find this casserole is a fantastic option for busy weeknight dinners or festive gatherings. And with only 272 calories per serving, it’s a guilt-free indulgence that doesn’t compromise on taste. Embrace the warmth of home-cooked comfort food with this exquisite Squash Casserole, and watch your family and friends come back for seconds!

Ingredients

  • 0.5 cup butter 
  • 0.5 cup round buttery crackers crushed
  • ounce water chestnuts drained sliced canned
  • large eggs 
  • 0.3 cup bell pepper green chopped
  • 0.3 cup mayonnaise 
  • 0.5 cup onion chopped
  • ounce pimientos diced drained
  • 1.5 teaspoons salt 
  • ounces sharp cheddar cheese shredded
  • teaspoons sugar 
  • 2.5 pounds baby squash yellow sliced

Equipment

  • bowl
  • paper towels
  • oven
  • baking pan

Directions

  1. Cook squash, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain well, pressing between paper towels.
  2. Combine squash and butter in a bowl; mash until butter melts. Stir in eggs and next 7 ingredients; spoon into a lightly greased shallow 2-quart baking dish.
  3. Sprinkle with crushed crackers.
  4. Bake at 325 for 30 minutes.
  5. Sprinkle with cheese; bake 5 more minutes or until cheese melts.
  6. *2 1/2 pounds zucchini, sliced, may be substituted.

Nutrition Facts

Calories272kcal
Protein8.71%
Fat68.55%
Carbs22.74%

Properties

Glycemic Index
32.64
Glycemic Load
2.26
Inflammation Score
-8
Nutrition Score
13.097391252932%

Flavonoids

Luteolin
0.22mg
Isorhamnetin
0.5mg
Kaempferol
0.07mg
Quercetin
2.13mg

Nutrients percent of daily need

Calories:272.39kcal
13.62%
Fat:21.48g
33.05%
Saturated Fat:5.23g
32.68%
Carbohydrates:16.03g
5.34%
Net Carbohydrates:12.71g
4.62%
Sugar:6.63g
7.36%
Cholesterol:56.53mg
18.84%
Sodium:720.64mg
31.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.14g
12.28%
Vitamin C:43.92mg
53.23%
Vitamin A:1327.82IU
26.56%
Vitamin B6:0.47mg
23.46%
Vitamin B2:0.33mg
19.5%
Vitamin K:19.66µg
18.72%
Manganese:0.35mg
17.57%
Potassium:508.29mg
14.52%
Folate:57.57µg
14.39%
Phosphorus:141.36mg
14.14%
Fiber:3.33g
13.31%
Vitamin E:1.51mg
10.09%
Selenium:6.86µg
9.8%
Calcium:94.7mg
9.47%
Iron:1.63mg
9.04%
Magnesium:33.46mg
8.36%
Copper:0.15mg
7.49%
Zinc:1.09mg
7.27%
Vitamin B1:0.11mg
7.26%
Vitamin B3:1.19mg
5.95%
Vitamin B5:0.56mg
5.59%
Vitamin B12:0.21µg
3.48%
Vitamin D:0.31µg
2.04%
Source:My Recipes