Casserole, Main Dish, Side Dish, Vegetable, Vegetarian

Summer Squash Casserole

This casserole is adapted from a Paula Deen recipe and is a great way to eat the abundance of summer squash that you probably have in your garden. It was really good and a huge hit with Ryan! I hope you’ll try it soon.

what you’ll need:

  • 2 medium-large yellow squash, cut into chunks
  • 1 small-medium sweet onion, chopped
  • 1-2 Tbsp. butter or Smart Balance spread
  • 1 cup shredded Sharp cheddar cheese
  • 1/2 cup shredded Mozzarella cheese
  • 1/4 cup fat free sour cream
  • 1/4 cup fat free cottage cheese
  • 1 sleeve of Ritz crackers, crumbled fine
  • salt, pepper, Mrs. Dash table blend

how you’ll do it:

Add squash, onion, butter, and spices to large skillet and saute until slightly tender20130723-091906.jpg

When squash is ready, combine with cheese, sour cream, and cottage cheese in large mixing bowl until cheeses are melted.20130723-091913.jpg

Pour into casserole dish that has been sprayed with non-stick spray, and top with Ritz crackers. 20130723-091936.jpg

Bake for about 20 minutes until golden brown.20130723-091946.jpg



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