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Yellow Squash Veggie Casserole

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Yellow Squash Veggie Casserole

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Course: Main Course
Cuisine: American
Keyword: casserole, vegetarian, Veggies, yellow squash
Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 8 servings
Calories: 230kcal


  • 4 cup, sliced squash, summer
  • 1/2 cup, chopped onion
  • 1 cup bread crumbs, plain
  • 1 cup, shredded cheddar cheese
  • 2 medium egg
  • 3/4 cup Milk
  • 1/4 cup butter, salted
  • 1 tsp salt
  • 1 dash black pepper, ground
  • 2 tbsp butter, salted


  • Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes.
  • Drain well, and place in a large bowl.In a medium bowl, mix together bread crumbs and cheese. Stir half of the crumb mixture into the cooked squash and onions.
  • In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper.
  • Spread into a 9×13 inch baking dish. Sprinkle with remaining bread crumb mixture, and dot with 2 tablespoons butter.Bake in 350 degree oven for 25 minutes, or until lightly browned.
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Calories: 230kcal | Carbohydrates: 14g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 581mg | Fiber: 1g | Sugar: 4g

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