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Ingredientes
- 1 1/2 lb. yellow squash
- 1 lb. zucchini
- 1 small onion, finely chopped, and sautéed in 2 T butter with a a tsp. oil
- 1/2 C grated carrots
- 8 oz sour cream
- 1 can cream of celery soup
- 1 C Pepperidge Farm or other dry herb stuffing
- 2 T melted butter
- 4-6 oz shredded cheddar cheese...
- 2 large eggs
- 2 tsp salt
- 1/2 tsp. pepper
- topping: 1/2 C crushed butter or other crackers
Direcciones
- Heat oven to 350 degrees.
- In a large pot, pour in 2 qt.. water and add a bit of salt.
- Chop onion and salute until golden brown.
- Wash and slice both squashes in 1 inch rounds.
- When water is boiling, drop zucchini in and cook 2 minutes, then add yellow squash and cook another minute or two.
- Remove from heat , drain in colander, mash with a potato masher, removing all the water possible.
- Beat eggs in a bowl, add sour cream, soup, then all other ingredients and mix well.
- Pour into a baking pan, top with crackers, and bake 30 minutes.
- Casserole is done when the center is set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 6 servings | |
| Calories 348 | |
| Calories from Fat 184 | 53% |
| Total Fat 20.85g | 26% |
| Saturated Fat 11.31g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 1360mg | 57% |
| Potassium 675mg | 19% |
| Total Carbs 31.8g | 8% |
| Dietary Fiber 2.8g | 9% |
| Sugars 12.66g | 8% |
| Protein 11.83g | 19% |
