Squash Casserole I Recipe

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Ingredients:

Serving

2 lb crookneck yellow squash, sliced
1 small onion, chopped
1 (10.75 oz) can condensed cream of chicken soup
1 (8 oz) container sour cream
1/4 cup butter, melted
1 1/2 cups bread crumbs

Directions:

Preheat the oven to 350 degrees F (175 degrees C).
Place the squash and onion in a large saucepan with just enough water to cover. Bring to a boil over medium heat, and cook until tender, about 10 minutes.
Transfer the squash, onion, and remaining liquid from the saucepan to a 2 1/2 quart casserole dish. Stir in chicken soup, sour cream, and melted butter. The liquid from the cooked squash should be enough so that mixture is slightly soupy. Sprinkle the bread crumbs over the top. The bread will absorb some of the liquid.
Bake, uncovered, for 30 to 45 minutes in the preheated oven, until browned and bubbly.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	163.97 Kcal (687 kJ)
Calories from fat	66.25 Kcal
		% Daily Value*
Total Fat	7.36g	11%
Cholesterol	16.78mg	6%
Sodium	179.02mg	7%
Potassium	315.11mg	7%
Total Carbs	20.4g	7%
Sugars	6.14g	25%
Dietary Fiber	2.32g	9%
Protein	4.14g	8%
Vitamin C	22.2mg	37%
Vitamin A	0.1mg	2%
Iron	1mg	6%
Calcium	70.1mg	7%

Amount Per 100 g
Calories	104.74 Kcal (439 kJ)
Calories from fat	42.32 Kcal
		% Daily Value*
Total Fat	4.7g	11%
Cholesterol	10.72mg	6%
Sodium	114.35mg	7%
Potassium	201.28mg	7%
Total Carbs	13.03g	7%
Sugars	3.92g	25%
Dietary Fiber	1.48g	9%
Protein	2.64g	8%
Vitamin C	14.2mg	37%
Iron	0.7mg	6%
Calcium	44.8mg	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.

Tastes

salty
savory
bitter
sweet

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