Vegetarian

Mom's squash casserole - Gluten Free Version is for Dinner.

Mom's squash casserole - Gluten Free Version takes 20 minutes to prepare.

Mom's squash casserole - Gluten Free Version takes 45 minutes to cook.

Mom's squash casserole - Gluten Free Version makes 12 servings.

The ingredients for Mom's squash casserole - Gluten Free Version are:

1 Large Onion chopped
2 Zucchini - aoout 2 lbs
1 Yellow Squash - about 1 lb
1 can Progresso Mushroom soup
2 cups shredded cheddar cheese
2 eggs beaten
16 Glutino Gluten Free Crackers
1 stick margarine

Here is how you make Mom's squash casserole - Gluten Free Version:

Cut up Zucchini and Yellow Squash / put in a steamer with onion. Steam for 12 minutes.While steaming - mix soup, eggs and cheese in a small bowl.Drain veggies and pour into a 9 x 13 casserole.Add the soup mixture and mix well.Bake in a 350 degree oven for 25 minutes.While baking put the crackers in a bowl and smash. Melt Margarine in the microwave and mix with the broken crackers. After the casserole has been in the oven for 25 minutes add the cracker mix to the top and bake for 20 minutes more.Makes 12 Servings.P.S. - My husband needs to be Gluten Free so I am modifying my recipes to suit his new needs - I am sure there are plenty of people who are Gluten free.Number of Servings: 12Recipe submitted by SparkPeople user DARLENEJB1.

The nutritional information for Mom's squash casserole - Gluten Free Version is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 209.1

• Total Fat: 16.2 g
• Cholesterol: 22.3 mg
• Sodium: 335.6 mg
• Total Carbs: 9.8 g
• Dietary Fiber: 1.7 g
• Protein: 6.9 g