Red Meat Allergy Friendly Southern Squash Casserole
Total time1 hr 15 min
Prep time20 min
Cook time45 min
4.9(8)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- ½ cup sour cream
- 1 can (10.5 oz) condensed cream of chicken soup, undiluted
- 1 ½ cups shredded cheddar cheese, divided
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!