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Receta Sunday Supper Squash Casserole

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Secret ingredient: dry herb stuffing.

Raciónes: 6-8
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Ingredientes

Cost per serving $1.51 view details
  • 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

  1. Heat oven to 350 degrees.
  2. In a large pot, pour in 2 qt.. water and add a bit of salt.
  3. Chop onion and salute until golden brown.
  4. Wash and slice both squashes in 1 inch rounds.
  5. When water is boiling, drop zucchini in and cook 2 minutes, then add yellow squash and cook another minute or two.
  6. Remove from heat , drain in colander, mash with a potato masher, removing all the water possible.
  7. Beat eggs in a bowl, add sour cream, soup, then all other ingredients and mix well.
  8. Pour into a baking pan, top with crackers, and bake 30 minutes.
  9. 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%
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