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Ingredientes
- 4 c. Sliced crookneck squash
- 1 c. Thinly sliced onion
- 1 c. Cream of mushroom soup
- 2 x Large eggs, beaten
- 8 ounce Grated cheese
- 1/2 c. Minced pecans
- 1 tsp Salt
- 3/4 c. Buttered bread crumbs
Direcciones
- Cook squash and onion in water till tender. Drain. Combine soup, salt, beaten Large eggs and cheese. Place half squash mix in buttered 1-1/2 qt baking dish. Cover with half the mushroom mix and half the pecans.
- Repeat layers. Top with bread crumbs. Bake at 350 for 30 min or possibly till crumbs are golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 8 servings | |
| Calories 241 | |
| Calories from Fat 137 | 57% |
| Total Fat 15.64g | 20% |
| Saturated Fat 7.15g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 757mg | 32% |
| Potassium 252mg | 7% |
| Total Carbs 14.61g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.0g | 1% |
| Protein 11.46g | 18% |
