Try this Calico Squash Casserole recipe, or contribute your own.
Suggest a better descriptionIn a large pan, combine squashes, onions, water and 1/2 tsp salt. Cover and cook until tender, about 6 minutes. Drain and set aside. Combine crumbs and butter. Spoon half into a white corelle deep dish. Combine soup, water chestnuts, carrot, mayo, pimentos, sage, pepper, and remaining salt; fold into squash mixture. Spoon over crumbs. Sprinkle with cheese and remaining crumb mixture. Bake uncovered at 350 for 30 minutes until lightly browned and bubbly.
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Serving Size: 1 Serving (274g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 426 | ||
Calories from Fat: 339 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.7g | 50 % | |
Saturated Fat 19g | 95 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 84mg | 26 % | |
Sodium 1190.6mg | 41 % | |
Potassium 402.5mg | 11 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 15.6g | ||
Protein 6.7g | 10 % | |
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. |
Calories per serving: 426
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