Stew squash and onion until tender. Lift from pot with slotted spoon to drain off water. Save 1/2 cup of the water to combine with egg and milk. Place the cooked squash and onion in a buttered 2 quart casserole dish. Dot the top with the 1/2 stick of butter. Combine all other ingredients and pour over the squash in the Pyrex dish. Top with grated cheese. You can also add crumbled Ritz crackers to the top if you wish. Bake at 350° for 30 minutes.
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|Serving Size: 1 Serving (361g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 178 (61%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 125mg||38 %|
|Sodium 847.2mg||29 %|
|Potassium 842.7mg||22 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 14.2g|
|Protein 13.5g||19 %|
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Calories per serving: 290
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