Summer Squash Mushroom Casserole

Health score
3%
Summer Squash Mushroom Casserole
45 min.
10
225kcal

Suggestions

Ready to tantalize your taste buds with a delightful and nutritious side dish that's perfect for any occasion? Look no further than this delectable Summer Squash Mushroom Casserole! This mouth-watering recipe is not only simple and quick to prepare, taking only 45 minutes from start to finish, but it also serves a generous 10 persons. Each serving comes in at a modest 225 calories, making it a guilt-free addition to your meal.

This versatile dish can effortlessly fit into various parts of your meal, serving as a side dish, an antipasti, a starter, or even a snack. Its flavorful combination of summer squash, mushrooms, and cheddar cheese, all baked to perfection with a buttery cracker topping, promises to impress both casual gatherings and formal dinners alike.

With a balanced caloric breakdown of 16.8% protein, 63.12% fat, and 20.08% carbs, this casserole is a well-rounded option for health-conscious cooks and food enthusiasts alike. So why not give your next meal a memorable upgrade with this delicious and wholesome Summer Squash Mushroom Casserole? Get ready to indulge in a culinary experience that's as easy as it is exquisite!

Ingredients

  • tablespoon butter melted
  • 10 ounces cream of mushroom soup undiluted canned
  • cup round buttery crackers crushed butter-flavored ( 25 crackers)
  • 0.5 pound mushrooms fresh sliced
  • 0.5 pound mushrooms fresh sliced
  • tablespoons olive oil 
  • cup onion chopped
  • 0.5 teaspoon salt 
  • ounces cheddar cheese shredded
  • 0.5 cup cream sour
  • medium to 3 sized squashes diced yellow
  • large zucchini diced

Equipment

  • bowl
  • frying pan
  • oven
  • baking pan

Directions

  1. In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain.
  2. In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt.
  3. Transfer to a greased 11-in. x 7-in. baking dish.
  4. Combine cracker crumbs and butter.
  5. Sprinkle over vegetable mixture.
  6. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts

Calories225kcal
Protein16.8%
Fat63.12%
Carbs20.08%

Properties

Glycemic Index
21.5
Glycemic Load
1.19
Inflammation Score
-5
Nutrition Score
11.088260826857%

Flavonoids

Luteolin
0.01mg
Isorhamnetin
0.8mg
Kaempferol
0.1mg
Quercetin
3.46mg

Nutrients percent of daily need

Calories:225.05kcal
11.25%
Fat:16.29g
25.07%
Saturated Fat:7.36g
46.02%
Carbohydrates:11.66g
3.89%
Net Carbohydrates:9.99g
3.63%
Sugar:4.2g
4.67%
Cholesterol:33.89mg
11.3%
Sodium:537.42mg
23.37%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.76g
19.51%
Vitamin B2:0.43mg
25.02%
Phosphorus:208.37mg
20.84%
Calcium:198.86mg
19.89%
Vitamin C:14.69mg
17.8%
Selenium:11.58µg
16.54%
Manganese:0.29mg
14.45%
Copper:0.26mg
13.07%
Vitamin B3:2.56mg
12.82%
Potassium:429.7mg
12.28%
Vitamin B6:0.24mg
11.99%
Zinc:1.7mg
11.34%
Folate:41.67µg
10.42%
Vitamin B5:1.04mg
10.35%
Vitamin A:477.2IU
9.54%
Vitamin B1:0.12mg
7.91%
Vitamin K:8.13µg
7.74%
Magnesium:28.59mg
7.15%
Fiber:1.67g
6.7%
Vitamin E:0.95mg
6.35%
Iron:1.04mg
5.81%
Vitamin B12:0.33µg
5.51%
Vitamin D:0.23µg
1.51%