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Corn Squash Casserole

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Submitted by LCV

YIELD

6 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

2 473
CUPS ML BUTTERNUT SQUASH
skinned, seeded *
1 ½ 43.3
OUNCES ML/G BUTTER
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPERS
seeded, chopped
1 1
EACH EACH ZUCCHINI
sliced into rounds
2 473
CUPS ML CORN KERNELS, CANNED
whole, frozen, thawed
2 473
CUPS ML TOMATOES
skinned, chopped
½ 7.5
TABLESPOON ML CORIANDER SEEDS
¼ 1.3
TEASPOON ML GINGER
ground
¼ 1.3
TEASPOON ML ALLSPICE
ground
½ 2.5
TEASPOON ML THYME *
½ 2.5
TEASPOON ML BASIL
dried *
1 1
X X SALT AND BLACK PEPPER
to taste *
1 ½ 355
CUPS ML CHEDDAR CHEESE
grated

Directions

Sauté squash in butter for 3 minutes in a saucepan.

Add bell pepper, zucchini, corn and tomatoes with all seasonings and sauté 2 to 3 minutes longer.

Transfer the mix to a deep oiled casserole dish and covere with grated cheese.

Bake at 350℉ (180℃). for 25 to 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 257 56% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 389mg 16%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 11%
Sugars g
Protein 21g
Vitamin A 186% Vitamin C 82%
Calcium 25% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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