Stewed Squash and Onion Casserole

Sides | Holiday, Kid Friendly | Vegetables

SERVES 8 - START TO FINISH: 20 minutes prep, 25 minutes unattended baking time

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Nutritional Info
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Cooking Notes

* The classic Southern cracker of choice is Ritz (R) but I prefer the lighter taste of Club (R) crackers. Either will work.

Stewed Squash and Onion Casserole

4 cups sliced yellow squash (about 4 large)
1 small onion, chopped
1 cup shredded sharp cheddar cheese
1/2 cup light sour cream
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/3 cup butter cracker crumbs *

1. In a large stew or soup pot, combine squash and onions and cover with water. Cook over high heat, uncovered, for 15 minutes or until squash is tender. Drain well.
2. Preheat oven to 350 degrees F.
3. In 1 1/2 quart casserole combine drained veggies and cheese, sour cream, garlic powder, black pepper and salt. Mix well and spread into an even layer. Sprinkle with cracker crumbs and bake for 25 minutes or until squash mixture bubbles along the edges and crackers are golden brown.

Stewed Squash and Onion Casserole

Approximate Values Per 2/3 cup serving: 110 calories (65% from fat), 8 g fat (5 g saturated) 21 mg cholesterol, 5 g protein, 5 g carbohydrates, 1 g dietary fiber, 268 mg sodium

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