This cheesy dish is a favorite of our Thanksgiving dinner.
The ingredient of Cheesy Squash and Zucchini Casserole
- 1 pound yellow squash, sliced
- 1 pound zucchini, sliced
- u00bd onion, diced
- 1 cup shredded Cheddar cheese
- u00bd cup biscuit baking fusion (such as Bisquicku00ae)
- u00bd cup butter
- 2 eggs
- 1 tablespoon white sugar
- 1 teaspoon salt
- 10 saltine crackers, or as needed, crushed
- u00bc cup bread crumbs
The instruction how to make Cheesy Squash and Zucchini Casserole
- Preheat oven to 325 degrees F (165 degrees C).
- Fill a large pot in the manner of water and bring to a rolling boil. increase be credited with 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.
- mixture combination Cheddar cheese, baking mix, butter, eggs, sugar, and salt next the cooked vegetables using a large spoon; stir up until butter has melted and baking mixture combination has dissolved. Fold crushed crackers into the merger until the liquid has been absorbed. Pour incorporation combination into a 1 1/2-quart casserole dish; pinnacle similar to bread crumbs.
- Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.
Nutritions of Cheesy Squash and Zucchini Casserole
calories: 277.7 caloriescarbohydrateContent: 16.4 g
cholesterolContent: 95.1 mg
fatContent: 20.5 g
fiberContent: 2.2 g
proteinContent: 8.6 g
saturatedFatContent: 11.8 g
servingSize:
sodiumContent: 663.4 mg
sugarContent: 3.4 g
transFatContent:
unsaturatedFatContent: