Virginia Hopkins Summer Squash Casserole
Sautee squash, onion, salt & pepper in margarine. Remove from heat and pour into a greased 9x13 casserole dish. Mix in remaining ingredients. Cover with foil and Bake at 350° 30- 45 minutes. Remove foil and Bake an additional 15 minutes. Serve!
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 168 | ||
Calories from Fat: 127 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 20.7mg | 6 % | |
Sodium 229.4mg | 8 % | |
Potassium 242.8mg | 6 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3.7g | ||
Protein 6.4g | 9 % | |
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: 168
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