Charleston Yellow Squash Casserole |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Even though my family doesn't really like ssquash, they LOVE this casserole and often request it instead of potatoes! It's secret ingredient, nutmeg, adds a really different flavor combination that is a real people pleaser! It freezes well, so I always keep one on hand for potluck suppers or picnics. The original recipe, which I have modified to be lower-fat, came from Entertaining at the College of Charleston , by Zoe D. Sanders Ingredients:
2 lbs yellow squash, sliced |
2 cups chopped onions |
2 teaspoons salt |
1 teaspoon black pepper |
1/2 teaspoon ground nutmeg (do not omit this secret ingredient) |
4 ounces sharp cheddar cheese, grated (1 cup) |
4 ounces low-fat cheddar cheese (1 cup) or 4 ounces fat-free cheddar cheese, grated (1 cup) |
1 cup skim milk |
1/2 cup egg substitute (egg beaters) or 2 whole eggs |
16 saltine crackers or 16 ritz crackers, crushed |
1/2 teaspoon paprika |
Directions:
1. Mix cheeses together and set aside.
2. Steam squash and onions for 10 minutes or until tender.
3. Drain.
4. Add 1-3/4 cups of cheeses and all other ingredients (except paprika) together.
5. Pour into a 2-quart casserole dish (9x13x2-inch).
6. Sprinkle remaining cheese on top.
7. Just before baking, sprinkle top with paprika, and bake at 350 degrees for 45 minutes or until slightly browned on top.
8. ***This freezes beautifully.
9. Defrost/thaw before baking.
10. ***.
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