Directions:
- In a saucepan, cook onions and bell peppers in chicken broth until tender. Add soups and heat. In a large bowl, put squash and crumbled cornbread together. Stir in soup mixture and blend together thoroughly. Add cheddar cheese and stir. Bake at 400º for 25 minutes or until squash is tender. Remove from oven and top with cheddar cheese. Return to oven until cheese is melted.
- Note: Leftover cornbread can be substituted.
- Varitation: Chicken 'N' Dressing: Put the meat from a cooked chicken [canned can be used] in the place of the squash. Omit all cheedar cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.86 Kcal (1004 kJ) | ||
| Calories from fat | 80.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9g | 14% | |
|---|---|---|---|
| Cholesterol | 31.91mg | 11% | |
| Sodium | 994.79mg | 41% | |
| Potassium | 186.75mg | 4% | |
| Total Carbs | 34.48g | 11% | |
| Sugars | 9.62g | 38% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 4.77g | 10% | |
| Vitamin C | 19.5mg | 32% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 7.7mg | 43% | |
| Calcium | 84.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 115.72 Kcal (484 kJ) | ||
| Calories from fat | 39.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 14% | |
|---|---|---|---|
| Cholesterol | 15.39mg | 11% | |
| Sodium | 479.92mg | 41% | |
| Potassium | 90.1mg | 4% | |
| Total Carbs | 16.63g | 11% | |
| Sugars | 4.64g | 38% | |
| Dietary Fiber | 0.88g | 7% | |
| Protein | 2.3g | 10% | |
| Vitamin C | 9.4mg | 32% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 3.7mg | 43% | |
| Calcium | 40.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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