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Summer Squash Casserole

Summer Squash Casserole

Prep time10 min
Total time40min
ServingsMakes 14 servings, 1/2 cup each.
  • 4 yellow squash (1-1/2 lb.), cut into 1/4-inch-thick slices
  • 6 green onions, chopped
  • 1 egg, beaten
  • ¾ cup light ranch dressing
  • 1½ cups finely shredded reduced-fat mild cheddar cheese
  • 16 RITZ Reduced Fat Crackers, crushed
  • Heat oven to 350ºF. Combine all ingredients except cracker crumbs in 2-qt. casserole dish.
  • Top with crumbs.
  • Bake 30 min. or until heated through.
Nutrition Notes

The cheese makes this satisfying vegetable side dish a good source of calcium.

Recipe Tips
  • Substitute
    For added color, substiute 2 zucchini for 2 of the yellow squash.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 5g 
   Saturated fat 2g 
Cholesterol 25mg 
Sodium 300mg 
Carbohydrate 8g 
   Dietary fiber 1g 
   Total sugars 2g 
Protein 4g 
Vitamin A6 %DV
Vitamin C8 %DV
Calcium20 %DV
Iron2 %DV

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