Scalloped Squash Recipe

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Ingredients:

Serving

4 cups summer squash
1/3 cup milk
1 (10 3/4 oz) can cream of mushroom soup
1 egg
1/2 cup chopped onion
3/4 c up up herb flavored cornbread stuffing mix
12 -15 butter flavored crackers
2 tbsp butter
1 cup grated cheddar cheese

Directions:

Cook sliced squash until tender, drain.
Meanwhile, gradually stir milk into soup, blend in egg and drained squash, onion, and stuffing. Toss lightly to mix.
Pour into a 2-quart casserole dish that has been buttered.
Cheese topping: Crush the butter crackers, toss lightly with the 2 tablespoons butter.
Sprinkle this over the squash. Top with the grated cheese.
Bake at 350°F for 20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	319.04 Kcal (1336 kJ)
Calories from fat	160.34 Kcal
		% Daily Value*
Total Fat	17.82g	27%
Cholesterol	60.83mg	20%
Sodium	408.12mg	17%
Potassium	280.84mg	6%
Total Carbs	22.34g	7%
Sugars	3.16g	13%
Dietary Fiber	2.19g	9%
Protein	11.28g	23%
Vitamin C	17.3mg	29%
Iron	1.2mg	7%
Calcium	234.7mg	23%

Amount Per 100 g
Calories	177.97 Kcal (745 kJ)
Calories from fat	89.44 Kcal
		% Daily Value*
Total Fat	9.94g	27%
Cholesterol	33.93mg	20%
Sodium	227.66mg	17%
Potassium	156.66mg	6%
Total Carbs	12.46g	7%
Sugars	1.76g	13%
Dietary Fiber	1.22g	9%
Protein	6.29g	23%
Vitamin C	9.6mg	29%
Iron	0.7mg	7%
Calcium	130.9mg	23%

* 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.

Tastes

salty
savory
bitter
sweet

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