Asparagus Squash Casserole
by anjlgrl2
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INGREDIENTS
- 1 pkg fresh asparagus ; lightly steamed and cut
- several yellow squash ; sauteed
- 2 Eggs ; separated
- 1/2 cup vanilla yogurt
- 1 tablespoons Flour
- 1/4 teaspoon Salt
- 1/4 teaspoon pepper
- 1 cup cheese ; grated
- several bacon slices ; cooked and crumbled
- 1 Vidalia onion ; chopped and sauteed
- 1 can water chestnuts ; sliced
- Ritz crackers ; crumbled
- butter ; melted
INSTRUCTIONS
Steam asparagus. Cook bacon; saute squash and onion in bacon grease.
Beat egg yolks; stir in vanilla yogurt, flour, salt and pepper. Fold in whipped egg whites.
Make layers of steamed asparagus, crumbled bacon, water chestnuts, egg mixture, 1/2 cheese, sauteed squash and onion, crumbled bacon, remaining egg mixture, remaining cheese. Bake at 350 for 30 minutes. Top with Ritz cracker crumbs and drizzle melted butter. Bake 5 minutes longer until browned.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (292g) | ||
| Recipe Makes: 8 | ||
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| Calories: 265 | ||
| Calories from Fat: 119 (45%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 13.2g | 18 % | |
| Saturated Fat 7.5g | 37 % | |
| Monounsaturated Fat 3.9g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 137mg | 42 % | |
| Sodium 253.3mg | 9 % | |
| Potassium 742.4mg | 20 % | |
| Total Carbohydrate 25.1g | 7 % | |
| Dietary Fiber 4.7g | 19 % | |
| Sugars, other 20.4g | ||
| Protein 14.2g | 20 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 265
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