Directions:
- Bake cornbread according to package directions; cool on a wire rack.
- Crumble and set aside.
- Combine squash and water in a large saucepan, and bring to a boil.
- Cover and reduce heat, and simmer 8 minutes or until squash is tender; drain and set aside.
- Melt butter in alarge heavy skillet over medium-high heat; add onion and next 3 ingredients, and cook, stirring constantly, until tender.
- Combine cornbread, squash, onion mixture, soup, and remaining ingredients; spoon into a lightly greased 11x7 inch baking dish.
- Bake at 350 degrees for 40 minutes or until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.49 Kcal (643 kJ) | ||
| Calories from fat | 89.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.93g | 15% | |
|---|---|---|---|
| Cholesterol | 28.84mg | 10% | |
| Sodium | 220.54mg | 9% | |
| Potassium | 343.12mg | 7% | |
| Total Carbs | 13.52g | 5% | |
| Sugars | 8.18g | 33% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 3.32g | 7% | |
| Vitamin C | 12.4mg | 21% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 94mg | 9% | |
| Amount Per 100 g | |||
| Calories | 62.8 Kcal (263 kJ) | ||
| Calories from fat | 36.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.06g | 15% | |
|---|---|---|---|
| Cholesterol | 11.8mg | 10% | |
| Sodium | 90.23mg | 9% | |
| Potassium | 140.39mg | 7% | |
| Total Carbs | 5.53g | 5% | |
| Sugars | 3.35g | 33% | |
| Dietary Fiber | 0.36g | 3% | |
| Protein | 1.36g | 7% | |
| Vitamin C | 5.1mg | 21% | |
| Iron | 0.1mg | 1% | |
| Calcium | 38.5mg | 9% | |
* 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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