Try this Squash Casserole #4 recipe, or contribute your own.
Suggest a better descriptionBoil squash and onion until tender in a covered pan containing 1 inch water, salt and sugar. Drain well and mash. Combine with remaining ingredients, except bread crumbs. Place in a buttered casserole and top with bread crumbs. Bake at 375? for 25 minutes or until edges are puffy and brown. This is best when made ahead and refrigerated a few hours or overnight until baking time. Yield: 6 to 8 servings. NANCY JENNINGS (MRS. BOO) From
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Serving Size: 1 Serving (445g) | ||
Recipe Makes: 6 | ||
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Calories: 633 | ||
Calories from Fat: 403 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.8g | 60 % | |
Saturated Fat 18.3g | 92 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 761.4mg | 234 % | |
Sodium 481.1mg | 17 % | |
Potassium 1011.9mg | 27 % | |
Total Carbohydrate 26.4g | 8 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 22.9g | ||
Protein 34.7g | 50 % | |
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: 633
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