Vegetarian

Summer squash casserole (full-fat cheese, oh no) is for Side Dish.

Summer squash casserole (full-fat cheese, oh no) takes 15 minutes to prepare.

Summer squash casserole (full-fat cheese, oh no) takes 45 minutes to cook.

Summer squash casserole (full-fat cheese, oh no) makes 10 servings.

The ingredients for Summer squash casserole (full-fat cheese, oh no) are:

Summer squash, 8 medium, sliced into rounds
Cheddar Shredded Cheese, 3 cups (1.5 packages)
One large Onion, sliced into 1/4 rounds
Multi-GrainSaltines, 1.5 sleeves
4 eggs, remove 2 of the yolks
2-3 tsps of italian seasoning, or whatever you want (maybe thyme)
Black pepper to taste

Here is how you make Summer squash casserole (full-fat cheese, oh no):

Makes 10 servingsPreheat the oven to about 375Mix the squash, onions, herbs and black pepper together in a bowlBeat the eggs and egg whites in a bowl with about 1/2 cup of waterSpray the bottom of a 13X9 pan with Pam or equivalentCrush about 3/4 of a sleeve of saltines over the pan, making a thinish layer of crumbsAdd a layer of half of the squash and onion mixture, evening it outDrizzle about half of the egg mixture over the pan evenlySprinkle half of the cheese on top, smoothing the topRepeat :another layer of saltines, then squash, then eggs, then cheesePop into the oven and cook for about 45 until you can smell it and can see the cheese start to bubble and get slightly brown.Let it cool about 15 minutes then serve.

The nutritional information for Summer squash casserole (full-fat cheese, oh no) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 244.0

• Total Fat: 13.7 g
• Cholesterol: 73.0 mg
• Sodium: 433.2 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 2.2 g
• Protein: 13.7 g

The dietary needs meet for Summer squash casserole (full-fat cheese, oh no) is Vegetarian