Dutch Oven Summer Squash
Dutch Oven Summer Squash is a perfect compliment to your summer bbq or camping trip.
Servings: 8 people
Calories: 244kcal
Cost: $20
Equipment
- 10" Dutch Oven
Ingredients
- 3 lbs yellow squash sliced
- ½ cup yellow onion diced
- 3 cups water
- 3 cups chicken broth
- 10.5 oz cream of mushroom soup
- 1 cup cheddar cheese shredded; divided
- ½ cup sour cream
- 2 tbsp unsalted butter melted
- 1 egg large
- ⅛ tsp salt
- ⅛ tsp pepper
- ⅛ tsp garlic powder
- 37 buttered crackers 1 sleeve
Instructions
- Bring squash and onion with water, chicken broth to boil and cook until squash is tender. About 7-9 minutes. Drain.
- In a separate bowl mix all other ingredients. Reserving 1/2 cup of cheese and buttered crackers.
- Mix squash and other ingredients together and add half to a 10″ Dutch oven.
- Cover with half of the buttered crackers. Make sure you crush the crackers first.
- Add second half of squash mixture and top with the rest of the crackers and cheese.
- Bake at 350°F until cheese melts and mixture is bubbly. About 20-30 minutes.
Notes
Credit: http://www.tasteofthesouthmagazine.com/squash-casserole/
Nutrition
Calories: 244kcal | Carbohydrates: 18g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 861mg | Potassium: 638mg | Fiber: 2g | Sugar: 6g | Vitamin A: 691IU | Vitamin C: 36mg | Calcium: 180mg | Iron: 2mg
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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