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Name: Squash Souffle
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Beaten (or eggbeaters); Zucchini; Cracker crumbs; 1 cn Cream of mushroom soup; 2 lb Yellow squash OR -- green; 3/4 ts Salt; 1/2 ts Pepper; 1 Onion -- sliced; Parmesan cheese; 3 tb Butter or margarine; 3 Eggs

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INGREDIENTS

Beaten (or eggbeaters)
Zucchini
Cracker crumbs
1 cn Cream of mushroom soup
2 lb Yellow squash OR -- green
3/4 ts Salt
1/2 ts Pepper
1 Onion -- sliced
Parmesan cheese
3 tb Butter or margarine
3 Eggs

Servings

INSTRUCTIONS

Preheat oven to 350. Butter casserole dish (or spray with Pam). Cook squash and onions until tender. Drain and mash. Fold in remaining ingredients. Place in casserole dish and top with cracker crumbs & parmesan cheese. Bake for 30 minutes. Recipe By : Bevmed File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (342g)
Recipe Makes: 6 Servings

Calories: 308
Calories from Fat: 231 (75%)

Amt Per Serving		% DV

	Total Fat 25.6g	34 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 5.2g
Cholesterol 541.6mg		167 %
Sodium 189.5mg		7 %
Potassium 204.1mg		5 %
Total Carbohydrate 3.9g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.6g
Protein 16.5g		24 %
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.

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Calories per serving: 308

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