Try this Squash Casserole recipe, or contribute your own.
Suggest a better descriptionPre-heat your oven to 350 degrees and grease a 9x13 baking dish.
Cut squash into 1/2" thick slices. Cook them in boiling, salted water until tender, about 10 min. Drain squash and puree in a food processor.
Melt 6 T. butter over medium heat and add onion, garlic and peppers. Cook until tender. Grind the toast into crumbs. Melt the remaining 1 T. of butter and toss with the crumbs.
Mix squash, cracker crumbs and cheese. Stir in the onion mixture,eggs, cream, sugar and seasonings. Pour into the dish and top with the bread crumbs. Bake about 40 minutes until hot and bubbly.
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 333 | ||
Calories from Fat: 217 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.2g | 32 % | |
Saturated Fat 13.1g | 65 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 222.6mg | 68 % | |
Sodium 519.6mg | 18 % | |
Potassium 393mg | 10 % | |
Total Carbohydrate 16.7g | 5 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 14.7g | ||
Protein 13.7g | 20 % | |
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: 333
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