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Cheese Squash Casserole

 
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I made extra cracker crumbs and mixed them with some of the cheese to sprinkle over the top. A very rich but delicious casserole. Thanks for sharing.

Yield

8

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

6 each yellow summer squash
1 each onions
chopped
3 tablespoons parsley flakes
1 x salt and black pepper
to taste
*
1 cup cracker crumbs
butter
*
1 cup cheese
*
¼ cup milk
or cream
1 cup Parmesan cheese

Directions

Cut up squash and onions.

Cook in small amount of water until done; drain and mash.

Add remaining ingredients, saving some of the cheese for top.

Bake in greased dish at 350℉ (180℃) for 25 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 8742% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 199mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 14g
Vitamin A 8% Vitamin C 44%
Calcium 18% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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