Directions:
- Cook squash in lightly salted boiling water for 3 to 4 minutes or until crisp-tender; drain well.
- In a large skillet, saute onion and carrots in butter until tender.
- Combine onion and carrots with soup, sour cream and 1-1/2 cups croutons. Add squash and mix lightly. Spoon into a lightly greased 11-in. x 7-in. baking dish. Sprinkle with the remaining croutons.
- Bake, uncovered, at 350° for 25 minutes or until heated through. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.66 Kcal (710 kJ) | ||
| Calories from fat | 73.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.13g | 13% | |
|---|---|---|---|
| Cholesterol | 20.57mg | 7% | |
| Sodium | 200.9mg | 8% | |
| Potassium | 319.33mg | 7% | |
| Total Carbs | 21.4g | 7% | |
| Sugars | 5.57g | 22% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 3.85g | 8% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.2mg | 6% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 77.28 Kcal (324 kJ) | ||
| Calories from fat | 33.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 13% | |
|---|---|---|---|
| Cholesterol | 9.37mg | 7% | |
| Sodium | 91.51mg | 8% | |
| Potassium | 145.46mg | 7% | |
| Total Carbs | 9.75g | 7% | |
| Sugars | 2.54g | 22% | |
| Dietary Fiber | 0.52g | 5% | |
| Protein | 1.75g | 8% | |
| Vitamin C | 3.3mg | 12% | |
| Vitamin A | 0.1mg | 6% | |
| Calcium | 17.7mg | 4% | |
* 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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