Search
by Ingredient

Squash Casserole

StarStarStarStarHalf star

Submitted by kkblue

YIELD

6 servings

PREP

10 min

COOK

45 min

READY

1 hrs

Ingredients

4 946
CUPS ML YELLOW SUMMER SQUASH
cubed *
1 453.6
POUND G SAUSAGE, BULK
cooked, drained
1 237
CUP ML BREAD CRUMBS
¼ 59
¼ 59
CUP ML ONIONS
chopped
½ 118
CUP ML PARMESAN CHEESE
grated
2 2
LARGE LARGE EGGS
beaten
½ 118
CUP ML MILK
½ 2.5
TEASPOON ML SALT

Directions

Place squash and a small amount of water in a large saucepan, cover and cook for 8 to 10 minutes or until tender.

Drain. Add all remaining ingredients; mix well.

Transfer to a greased 11×7×2 inch baking dish .

Bake, uncovered, at 325℉ (160℃). for 30 to 35 minutes

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 374 61% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 134mg 45%
Sodium 969mg 40%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 40g
Vitamin A 5% Vitamin C 10%
Calcium 17% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
More health news

Email this recipe