Southern Squash Casserole


Serving Size:
1/2 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Vegetarian
  • Higher Potassium
  • Lower Protein


  • 1/2 medium onion 
  • 4 medium yellow crookneck squash                    
  • 1 tablespoon olive oil
  • 3 large eggs                                               
  • 3/4 cup unenriched rice milk
  • 1/4 cup shredded mozzarella cheese
  • 4 ounces cream cheese
  • 1 teaspoon black pepper
  • 16 saltine crackers with unsalted tops
  • 1/4 cup unsalted butter


  1. Preheat oven to 350° F. Spray a casserole dish with nonstick spray.
  2. Dice onion and slice squash. Set cream cheese out to soften.
  3. In a large skillet heat olive oil and sauté onions and squash until tender.
  4. In a separate bowl, whisk together eggs and rice milk. Add cheese, cream cheese, black pepper to egg mixture.
  5. Add squash to mixture then pour into the casserole dish and bake for 30 minutes.
  6. Crush crackers and melt the butter. Mix together. Remove casserole from oven and add cracker topping. Bake for an additional 15 minutes.

Helpful hints

  • Keep phosphorus lower by limiting the cheese and using unenriched rice milk instead of cow’s milk.
  • Crookneck squash can be replaced with other types of summer squash.

Nutrients per serving

Calories 216

Protein 6 g

Carbohydrates 12 g

Fat 16 g

Cholesterol 101 mg

Sodium 154 mg

Potassium 296 mg

Phosphorus 126 mg

Calcium 108 mg

Fiber 1.5 g

Kidney and kidney diabetic food choices

  • 1/2 meat
  • 1 vegetable, medium potassium
  • 2 fat

Carbohydrate choices


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