Texture and taste
Preheat oven to 350 F.
In a large Dutch oven, heat olive oil over medium-high heat. Add squash, onion, and garlic. Cook for 15 minutes, stirring frequently. Remove squash mixture from heat, and strain in a fie-mesh strainer until drained completely.
In a large bowl, combine squash mixture, carrots, water chestnuts, cream of mushroom soup, sour cream, cheeses, salt, and pepper, stirring well. Spoon into a 5 quart baking dish.
Bake for 55 minutes. Top with frech-fried onions, and bake for 5 more minutes or until onions are lightly browned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 306 | ||
Calories from Fat: 212 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 65.1mg | 20 % | |
Sodium 307.1mg | 11 % | |
Potassium 747.4mg | 20 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 8.4g | ||
Protein 15.2g | 22 % | |
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: 306
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