Summer is coming to a close and I wanted to savor some of my favorite summer recipes. Everyone loves a Yellow Squash Casserole and this one is perfect. It’s just enough for four servings and the jalapeños 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, thinly sliced
½ Vidalia onion, diced
⅛ cup of pickled jalapeños, diced
¼ cup of milk
1 cup of shredded sharp cheddar cheese
½ sleeve of Ritz crackers, crushed
2 tablespoons of butter
Melt one tablespoon of the butter in a pan.
Sauté the onions until they are translucent.
Add the squash and sauté until tender.
Add in the jalapeños.
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 the 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.