Cheesy Squash and Zucchini Casserole

Cheesy Squash and Zucchini Casserole

43
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"This cheesy dish is a favorite of our Thanksgiving dinner."

Ingredients

1 h {{adjustedServings}} servings 278 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 20.5 g
  • 31%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 663 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.
  3. Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
  4. Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

43
  1. 48 Ratings

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This side dish turned out to be everyone’s most favorite dish of an elaborate meal. This is just heaven! I deviated somewhat from the original recipe by crushing onion & garlic croutons instead...

I found the Bisquick made this way too bready. It would have been much better with just the breadcrumbs and crackers. I used Ritz crackers and added some Parmesan cheese. I also sauteed the vegg...

The halved this recipe and used Italian bread crumbs. Loved this dish and will definitely make again when I get the veggies. Thanks for a delicious recipe.