Directions:
- Prepare corn bread according to package directions. Cool and crumble into a large bowl; set aside.
- In a large saucepan, bring 1/2 in. of water to a boil. Add squash; cook, covered, for 3-5 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender.
- Add vegetable mixture and squash to the corn bread. In a small bowl, combine the soup, milk, salt and pepper; add to corn bread and stir until blended. Transfer to a greased 11-in. x 7-in. baking dish.
- Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.77 Kcal (573 kJ) | ||
| Calories from fat | 106.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.8g | 18% | |
|---|---|---|---|
| Cholesterol | 31.4mg | 10% | |
| Sodium | 343.47mg | 14% | |
| Potassium | 187.79mg | 4% | |
| Total Carbs | 6.49g | 2% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 1.99g | 4% | |
| Vitamin C | 12.4mg | 21% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 58.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 95.91 Kcal (402 kJ) | ||
| Calories from fat | 74.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.27g | 18% | |
|---|---|---|---|
| Cholesterol | 22.02mg | 10% | |
| Sodium | 240.85mg | 14% | |
| Potassium | 131.68mg | 4% | |
| Total Carbs | 4.55g | 2% | |
| Sugars | 2.54g | 15% | |
| Dietary Fiber | 0.62g | 4% | |
| Protein | 1.39g | 4% | |
| Vitamin C | 8.7mg | 21% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 40.8mg | 6% | |
* 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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