Summer Squash Casserole Recipe

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Ingredients:

Serving

2 cups cooked yellow squash
1/4 cup margarine
1 cup seasoned croutons
1 small onions, sliced or 1 small chopped onion
1 beaten egg
10 oz cream of mushroom soup
salt and pepper

Directions:

Preheat oven to 350 degrees and lightly butter a 2 quart casserole.
Cook squash for 15 minutes and then drain well. Put aside.
Saute onions in 1 tablespoons of margarine. Add remaining margarine to melt after onions are cooked.
Add croutons to squash and toss lightly.
Add cooked onions to squash mixture and mix lightly.
In a small bowl, beat egg and add this to mushroom soup.
Add egg and soup into the squash mixture and mix thoroughly. As you are blending this, add salt and pepper seasoning.
Pour the mixture into the buttered 2 quart casserole.
Bake uncovered at 350 degrees for 30-40 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	196.7 Kcal (824 kJ)
Calories from fat	129.14 Kcal
		% Daily Value*
Total Fat	14.35g	22%
Cholesterol	33.3mg	11%
Sodium	492.2mg	21%
Potassium	85.4mg	2%
Total Carbs	13.39g	4%
Sugars	2.77g	11%
Dietary Fiber	3.14g	13%
Protein	2.73g	5%
Vitamin C	1mg	2%
Vitamin A	0.1mg	4%
Iron	0.4mg	2%
Calcium	23mg	2%

Amount Per 100 g
Calories	101.66 Kcal (426 kJ)
Calories from fat	66.74 Kcal
		% Daily Value*
Total Fat	7.42g	22%
Cholesterol	17.21mg	11%
Sodium	254.38mg	21%
Potassium	44.13mg	2%
Total Carbs	6.92g	4%
Sugars	1.43g	11%
Dietary Fiber	1.62g	13%
Protein	1.41g	5%
Vitamin C	0.5mg	2%
Vitamin A	0.1mg	4%
Iron	0.2mg	2%
Calcium	11.9mg	2%

* 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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