Cook squash and onions in boiling water 12-15 minutes until tender. Drain and mash. Add soup, breadcrumbs, sour cream, salt, pepper, garlic powder and basil. Stir and spoon into greased casserole dish. Combine the topping ingredients and sprinkle over squash. Bake uncovered at 350 for 25 to 30 minutes.
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|Serving Size: 1 Serving (1672g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1080 (52%)|
|Amt Per Serving||% DV|
|Total Fat 119.9g||160 %|
|Saturated Fat 69.9g||350 %|
|Monounsaturated Fat 36.2g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 427.3mg||131 %|
|Sodium 2563.7mg||88 %|
|Potassium 4530.8mg||119 %|
|Total Carbohydrate 157.9g||46 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 155.9g|
|Protein 100.1g||143 %|
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Calories per serving: 2085
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