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Squash Casserole Recipe
|Yellow squash/Crookneck squash||4 Pound|
|Grated sharp cheddar cheese||2 Pound|
|Eggs||4 Small, whipped|
|Cracker crumbs||2 1⁄2 Cup (40 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Sugar||3 1⁄2 Tablespoon (Heaping Tablespoon)|
|Black pepper||3 1⁄2 Tablespoon (Heaping Tablespoon)|
Serving size: Complete recipe
Calories 1827 Calories from Fat 364
% Daily Value*
Total Fat 42 g64.9%
Saturated Fat 6.9 g34.7%
Trans Fat 0 g
Cholesterol 652.4 mg
Sodium 2124 mg88.5%
Total Carbohydrates 322 g107.2%
Dietary Fiber 49 g196.2%
Sugars 136.3 g
Protein 64 g127.6%
Vitamin A 30.7% Vitamin C 44.3%
Calcium 45.9% Iron 102.9%
*Based on a 2000 Calorie diet
Put in pot with 1 cup water (lightly salted).
Cover and steam cook until tender enough to mash with hand potato masher.
Drain and mash in large mixing bowl.
Pour in the eggs, 2 cups cheese, cracker crumbs (save 1/2 cup to top dish), celery, onion, sugar and black pepper.
Pour into 10 x 12 inch casserole dish.
Shake to level.
Sprinkle with cracker crumbs and top with layer of Cheddar cheese.
Cook in 320° oven until cheese melts and begins to brown.