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Squash Bake

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YIELD

4 servings

PREP

10 min

COOK

50 min

READY

1 hrs

Ingredients

2 473
CUPS ML YELLOW SUMMER SQUASH
yellow *
1 237
CUP ML BREAD CRUMBS
158
CUP ML CHEDDAR CHEESE, MILD
grated
2 3E+1
TABLESPOONS ML SUGAR
2 2
LARGE LARGE EGGS
beaten
2 3E+1
TABLESPOONS ML MARGARINE
½ 2.5
TEASPOON ML ONION SALT

Directions

Cook squash in just a little bit of water until tender.

Drain and mash.

Measure 2 cups and mix with remaining ingredients except cheese.

Pour into buttered 1 quart casserole and top with grated Dot with butter. Bake for 30 minutes at 350℉ (180℃).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 290 48% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 124mg 41%
Sodium 717mg 30%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 23g
Vitamin A 11% Vitamin C 0%
Calcium 19% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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