Summer Squash Casserole Recipe

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Ingredients:

Serving

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 tbsp. 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	126.59 Kcal (530 kJ)
Calories from fat	86.35 Kcal
		% Daily Value*
Total Fat	9.59g	15%
Cholesterol	27.75mg	9%
Sodium	83.67mg	3%
Potassium	40.92mg	1%
Total Carbs	7.85g	3%
Sugars	2.31g	9%
Dietary Fiber	2.14g	9%
Protein	1.8g	4%
Vitamin C	0.8mg	1%
Vitamin A	0.1mg	3%
Iron	0.3mg	2%
Calcium	13.5mg	1%

Amount Per 100 g
Calories	111.05 Kcal (465 kJ)
Calories from fat	75.75 Kcal
		% Daily Value*
Total Fat	8.42g	15%
Cholesterol	24.34mg	9%
Sodium	73.4mg	3%
Potassium	35.9mg	1%
Total Carbs	6.89g	3%
Sugars	2.03g	9%
Dietary Fiber	1.88g	9%
Protein	1.58g	4%
Vitamin C	0.7mg	1%
Vitamin A	0.1mg	3%
Iron	0.3mg	2%
Calcium	11.8mg	1%

* 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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