Directions:
- Prepare cornbread according to package directionswith eggs and milk. Cool and crumble into a large bowl.
- Combine squash and water in saucepan and bring to a boil.
- Cook about 10 minutes until squash is tender. Drain and mash.
- Melt margarine in skillet over medium heat and saute onion, celery, and bell pepper.
- Combine crumbled cornbread, squash, onion mixture, cream of chicken soup, and chicken bouillon.
- Mix well and spoon into greased 9x12 inch baking dish.
- Bake uncovered at 350 degrees for 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 403.05 Kcal (1687 kJ) | ||
| Calories from fat | 244.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.17g | 42% | |
|---|---|---|---|
| Cholesterol | 92.25mg | 31% | |
| Sodium | 508.66mg | 21% | |
| Potassium | 802.88mg | 17% | |
| Total Carbs | 32.05g | 11% | |
| Sugars | 18.64g | 75% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 9.53g | 19% | |
| Vitamin C | 38.6mg | 64% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 10.9mg | 60% | |
| Calcium | 181.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 75.35 Kcal (315 kJ) | ||
| Calories from fat | 45.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.08g | 42% | |
|---|---|---|---|
| Cholesterol | 17.24mg | 31% | |
| Sodium | 95.09mg | 21% | |
| Potassium | 150.09mg | 17% | |
| Total Carbs | 5.99g | 11% | |
| Sugars | 3.49g | 75% | |
| Dietary Fiber | 0.35g | 8% | |
| Protein | 1.78g | 19% | |
| Vitamin C | 7.2mg | 64% | |
| Vitamin A | 0.2mg | 29% | |
| Iron | 2mg | 60% | |
| Calcium | 33.9mg | 18% | |
* 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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