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Southern Squash Casserole

yield: 6 total time: 45 minutes
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Ingredients

  • 32 ounces squash bag of frozen, or 6 cups large sliced fresh squash
  • 1 onion large, sliced and roughly chopped
  • 2 tablespoons butter {I use Smart Balance}
  • 1/2 cup sour cream {I use fat-free}
  • 1 teaspoon seasoning Camp Mix, {or you can use Paula Deen's House Seasoning, see recipe in notes}
  • 2 cups cheddar cheese grated
  • 1 cup Ritz Crackers crushed, {I use Whole Wheat Ritz Crackers}

Nutrition

  • Calories : 320 calories
  • Carbohydrate : 21 grams
  • Cholesterol : 60 milligrams
  • Fat : 21 grams
  • Fiber : 4 grams
  • Protein : 12 grams
  • SaturatedFat : 13 grams
  • Sodium : 330 milligrams
  • Sugar : 5 grams
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