Tracys Restaurants Squash Casserole
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INGREDIENTS
- 2 ts Salt
- 2 1/2 c Fresh bread crumbs
- Parmesan cheese ; if desired
- 2 c milk
- 1 ts Black pepper
- 2 1/2 c Cheddar cheese ; shreaded
- 1 Stick butter ; or margarine
- 4 Eggs
- 1 1/2 c Onion ; coarsely chopped
- 8 md Yellow squash ; sliced thinly
INSTRUCTIONS
Place thinly cut squash into boiler and cover with water. Boil until tender. Saute onion in butter/margarine until soft. Drain squash when done and place in a mixing bowl. Add onion and butter/margarine. Add remaining ingredients (except bread crumbs) and mix throughly. Place in a casserole dish and top with the bread crumbs. Sprinkle with Parmesan cheese if desired. Bake at 350F for 35-45 minutes or until bread crumbs have browned. Serves 8-10. Posted to FOODWINE Digest by Judy Miller
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (4120g) | ||
| Recipe Makes: 1 | ||
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| Calories: 6052 | ||
| Calories from Fat: 2875 (48%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 319.5g | 426 % | |
| Saturated Fat 157.7g | 788 % | |
| Monounsaturated Fat 95g | ||
| Polyunsanturated Fat 32.6g | ||
| Cholesterol 4779.3mg | 1471 % | |
| Sodium 7226.3mg | 249 % | |
| Potassium 7871.8mg | 207 % | |
| Total Carbohydrate 512.3g | 151 % | |
| Dietary Fiber 53.4g | 214 % | |
| Sugars, other 458.8g | ||
| Protein 299g | 427 % | |
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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: 6052
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