Squash Casserole
This is a good holiday recipe because it's similar in texture to dressing and just goes good with Thanksgiving and Christmas dinner.
This is a good holiday recipe because it's similar in texture to dressing and just goes good with Thanksgiving and Christmas dinner.
- Carbohydrate 12.59995 g
- Cholesterol 48.684375 mg
- Fat 8.31813125 g
- Fiber 1.89593754842877 g
- Protein 8.456975 g
- Saturated Fat 4.81722875 g
- Serving Size 1 1 Serving (153g)
- Sodium 239.40625 mg
- Sugar 10.7040124515712 g
- Trans Fat 0.582544375000003 g
- Calories 155 calories
Step-by-step
- Boil the squash, onion, bell pepper, and celery in salted water until tender and drain the liquid.
- Mix the tomatoes, egg, cheese, bread crumbs with the vegetables and transfer to a baking dish.
- Bake at 350 degrees for 30-45 minutes or until slightly browned on top.
As a busy housewife, I'm always looking for easy and delicious recipes that I can make for my family. This Squash Casserole is one of my favorites because it's so simple to make and it's always a hit with my kids. The best part is that it's a great way to use up leftover squash from the garden.
This casserole is perfect for a holiday dinner because it's similar in texture to dressing and it goes well with turkey, ham, or chicken. It's also a great side dish for a potluck or picnic. I like to make a double batch and freeze one for later. That way, I always have a delicious and easy meal on hand when I need it.
