Ingredients:
- 1 (10 3/4 oz) can cream of mushroom soup (straight from can) or 1 (10 3/4 oz) can chicken soup ( straight
Directions:
- Saute onion and celery in 1/4 stick butter or margarine until soft, not brown.
- Put remaining margarine in cooked squash. Mix well.
- In large mixing bowl, combine milk and soup; add squash mixture and mix well.
- Add onion/celery mix.
- Crumble cornbread into mixture.
- Add seasonings and mix well.
- Pour into large, shallow baking dish and bake uncovered at 350 for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.87 Kcal (1055 kJ) | ||
| Calories from fat | 210.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.39g | 36% | |
|---|---|---|---|
| Cholesterol | 1.84mg | 1% | |
| Sodium | 99.15mg | 4% | |
| Potassium | 218.96mg | 5% | |
| Total Carbs | 7.88g | 3% | |
| Sugars | 5.66g | 23% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 3.21g | 6% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.2mg | 1% | |
| Calcium | 129.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 156.96 Kcal (657 kJ) | ||
| Calories from fat | 131.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.57g | 36% | |
|---|---|---|---|
| Cholesterol | 1.15mg | 1% | |
| Sodium | 61.78mg | 4% | |
| Potassium | 136.45mg | 5% | |
| Total Carbs | 4.91g | 3% | |
| Sugars | 3.53g | 23% | |
| Dietary Fiber | 0.51g | 3% | |
| Protein | 2g | 6% | |
| Vitamin C | 1.2mg | 3% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 80.6mg | 13% | |
* 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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