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Mama’s Summer Squash Casserole

Mama's Summer Squash Casserole Recipe


This cheese-enhanced squash casserole is quick and easy to prepare and will please all the members of your family.


  • 8 medium (blank)s yellow summer squash, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 1 egg, lightly beaten
  • 1 cup low-fat sour cream
  • 1 sleeve buttery round crackers (such as Ritz®), crushed, divided
  • 2 cups shredded sharp Cheddar cheese, divided


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
  3. Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
  4. Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.

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Nutritional Information

Mama's Summer Squash Casserole

Servings Per Recipe: 6
Calories: 369
% Daily Value *
protein: 31 %
carbohydrates: 8 %
exchange other carbs:
dietary fiber: 22 %
fat: 37 %
saturated fat: 62 %
cholesterol: 29 %
vitamin a iu: 19 %
niacin equivalents: 36 %
vitamin b6: 22 %
vitamin c: 39 %
folate: 19 %
calcium: 39 %
iron: 14 %
magnesium: 26 %
potassium: 19 %
sodium: 18 %
thiamin: 17 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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