Squash Casserole Recipe

Name: Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. cooked yellow squash; 1 c. crushed cracker crumbs; 1/2 c. finely chopped bell pepper; 1 Tbsp. chopped parsley flakes; 1 tsp. salt; 1 tsp. sugar; 1/2 tsp. black pepper; 1/4 tsp. garlic salt; 1 egg, beaten; 1 c. sweet milk; 1/2 c. melted oleo; 1/2 c. grated American cheese; 1/4 tsp. paprika; 1 Tbsp. finely chopped fresh parsley

Servings: persons

2 c. cooked yellow squash
1 c. crushed cracker crumbs
1/2 c. finely chopped bell pepper
1 Tbsp. chopped parsley flakes
1 tsp. salt
1 tsp. sugar
1/2 tsp. black pepper
1/4 tsp. garlic salt
1 egg, beaten
1 c. sweet milk
1/2 c. melted oleo
1/2 c. grated American cheese
1/4 tsp. paprika
1 Tbsp. finely chopped fresh parsley

1
Mix ingredients except cheese, paprika and parsley.
2
Toss gently until well mixed.
3
Place in greased 1 1/2-quart casserole. Bake in a 350u00b0 oven for 30 minutes.
4
Remove from oven; sprinkle grated cheese on top.
5
Sprinkle paprika on top of cheese.
6
Return to oven and bake another 10 minutes or until cheese is melted and bubbly.
7
Remove and sprinkle with chopped parsley before serving.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 c. cooked yellow squash, 1 c. crushed cracker crumbs, 1/2 c. finely chopped bell pepper, 1 Tbsp. chopped parsley flakes, and more.

Yes, Squash Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Casserole

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