Pregnancy Friendly Southern Squash Casserole
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Learn more →Ingredients
6 servings
- 2 lbs yellow summer squash (about 5 medium), sliced into ¼-inch rounds
- 1 medium yellow onion, finely diced
- 2 tbsp unsalted butter
- 1 tsp kosher salt, divided
- ½ tsp black pepper
- 2 large eggs, beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ½ cup sour cream
- 1 can (10.5 oz) condensed cream of chicken soup, undiluted
- 1 ½ cups shredded cheddar cheese, divided
For the topping
- 1 cup crushed buttery crackers (such as ritz), about 25 crackers
- 2 tbsp unsalted butter, melted
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- 2
Place the squash slices in a large skillet with 1/4 cup water and 1/2 tsp of the salt. Cover and cook over medium heat, stirring occasionally, until the squash is just tender, about 8–10 minutes. Drain in a colander, pressing gently with the back of a spoon to remove as much liquid as possible, then spread on a clean kitchen towel and pat dry.
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