Preheat oven to 350 degrees. Steam (or sautee) squash and onion until soft. Drain excess water and divide cooked squash among two greased 8 x 8 baking pans or one 13 x 9 baking pan. Smash squash with the back of a fork or potato masher (it doesn’t have to be mush, just a little smashed). In another bowl, whisk together butter, eggs, Parmesan, cheddar, mayo, and salt and pepper. Divide and pour over squash in baking pans. Divide and sprinkle crackers (or breadcrumbs) over the top of the casserole. Bake at 350 degrees for 20-25 minutes until cooked through and topping is browned.
Prepare and bake casserole as directed above. Cool casserole, cover with foil, label, and freeze. TO SERVE: Thaw and reheat in microwave or in the oven on warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (205g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 201 (72%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 146.2mg||45 %|
|Sodium 441.9mg||15 %|
|Potassium 348.7mg||9 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 4.4g|
|Protein 14.2g||20 %|
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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: 281
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