small yellow squash, sliced pound hamburger meat small onion, diced (10 ounce) can cream of mushroom soup (10 ounce) can diced tomatoes with green chilies cup shredded cheddar cheese large eggs, lightly beaten butter flavored crackers, crushed
Bring a large stockpot of salted water to a boil. Add the squash, return the water to a boil and cook for 3 minutes. Immediately drain the squash and run under cold water to stop the cooking. Set aside to drain.
Brown the hamburger meat in a large skillet. Add the diced onion and cook until the hamburger is no longer pink and the onion is tender. Place the ground beef in a large mixing bowl.
Add the cream of mushroom soup, the diced tomatoes with green chilies, the shredded cheddar cheese and the two beaten eggs. Stir until everything is combined. Add the squash to the bowl. Gently stir until the squash is evenly incorporated throughout the mixture.
Place the squash mixture in one large 9 x 12 x 2-inch casserole dish or two 8 x 8 x 2-inch casserole dishes. Sprinkle the crushed crackers over the top of the casserole.
Bake at 350 degrees F for 20-30 minutes until the casserole is bubbling and the cracker crust is golden brown. Allow the casserole to rest for 10 minutes before serving.
240 kcal per serving
16 g per serving
18 g per serving
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