Directions:
- Butter 12 x 7 pan.
- Combine croutons and butter, spread half in bottom of pan and set aside remainder.
- Boil squash and onion about 5 minutes and drain.
- In a bowl, combine soup, sour cream and carrots.
- Gently fold in squash.
- Spoon vegetable mixture in pan over croutons.
- Top with remainder of croutons.
- Bake 35 minutes.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.18 Kcal (1031 kJ) | ||
| Calories from fat | 203.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.59g | 35% | |
|---|---|---|---|
| Cholesterol | 58.15mg | 19% | |
| Sodium | 401.66mg | 17% | |
| Potassium | 190.71mg | 4% | |
| Total Carbs | 9.16g | 3% | |
| Sugars | 2.07g | 8% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 3.05g | 6% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.5mg | 3% | |
| Calcium | 74.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 176.76 Kcal (740 kJ) | ||
| Calories from fat | 145.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.22g | 35% | |
|---|---|---|---|
| Cholesterol | 41.75mg | 19% | |
| Sodium | 288.39mg | 17% | |
| Potassium | 136.93mg | 4% | |
| Total Carbs | 6.58g | 3% | |
| Sugars | 1.48g | 8% | |
| Dietary Fiber | 0.53g | 3% | |
| Protein | 2.19g | 6% | |
| Vitamin C | 1.5mg | 4% | |
| Vitamin A | 0.3mg | 13% | |
| Iron | 0.4mg | 3% | |
| Calcium | 53.6mg | 7% | |
* 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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