Southern Squash Casserole
Squash casserole made the southern Alabama way! Stewed squash with onion and
buttermilk topped with butter crackers. A true taste of the South!
buttermilk topped with butter crackers. A true taste of the South!
Servings 8
Calories 164kcal
Ingredients
- • 4 cups yellow squash peeled, cooked and mashed
- • 3 eggs beaten
- • ½ cup chopped yellow onion
- • ¼ cup buttermilk
- • salt and pepper to taste
- • dried parsley
- • ½ cup to 1 cup shredded cheddar cheese divided
- • ¼ cup melted butter
- • 1 sleeve of butter crackers crushed and divided
Instructions
- Peel, slice and boil the squash with a little salt. I
boiled mine in the Instant Pot at 4 minutes and it was perfect! Mash and
drain water out well. - After thoroughly removing excess water and mashing, add
eggs, onions, buttermilk, salt, pepper, parsley, half of the shredded
cheddar cheese and half of the crushed butter crackers. Spread in a
lightly greased casserole pan. - Mix butter with other half of crackers and cheese and
spoon over the top. Bake at 375 degrees F for one hour or until top is
browned and bubbly. Enjoy!
Nutrition(All values are estimates only)
Serving: 1serving | Calories: 164kcal | Carbohydrates: 7g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 99mg | Sodium: 221mg | Fiber: 2g | Sugar: 4g