Cheesy Squash and Zucchini Casserole

4.6
(155)

This cheesy dish is a favorite of our Thanksgiving dinner.

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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
Servings:
8
Yield:
8 servings

Ingredients

  • 1 pound yellow squash, sliced

  • 1 pound zucchini, sliced

  • ½ onion, diced

  • 1 cup shredded Cheddar cheese

  • ½ cup biscuit baking mix (such as Bisquick®)

  • ½ cup butter

  • 2 eggs

  • 1 tablespoon white sugar

  • 1 teaspoon salt

  • 10 saltine crackers, or as needed, crushed

  • ¼ cup bread crumbs

Directions

  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.

    close up view of Cheesy Squash and Zucchini Casserole in a blue baking dish
    S. White

Nutrition Facts (per serving)

278 Calories
21g Fat
16g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 278
% Daily Value *
Total Fat 21g 26%
Saturated Fat 12g 59%
Cholesterol 95mg 32%
Sodium 663mg 29%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 9g
Vitamin C 15mg 75%
Calcium 177mg 14%
Iron 2mg 8%
Potassium 338mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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