Summer is coming to a close and I wanted to savor some of my favorite summer recipes. Everyone loves a squash casserole and this one is perfect. It’s just enough for four servings and the jalapenos add a little kick! This recipe is a little bit lighter than others but doesn’t skimp on flavor! It comes in at about 250 calories per serving, which makes it a sensible indulgence!
Serving Size: 4
2 yellow squash sliced thin
½ vidalia onion diced
⅛ cup pickled jalapenos diced
1 cup shredded sharp cheddar cheese
½ sleeve Ritz crackers crushed
2 tablespoons butter
Melt 1 tablespoon of butter in a pan.
Saute the onions until they are translucent.
Add the squash and saute until tender.
Add in the jalapenos.
Place mixture in a casserole dish.
Top with cheddar cheese.
Heat the milk in a pan until bubbles form around the edges.
Drizzle the milk over the casserole.
Top the casserole with crushed Ritz crackers.
Melt one tablespoon of butter and drizzle it over the top of the casserole.
Bake the casserole for 30 minutes at 350 degrees or until golden brown and bubbly.