Country Club Squash Gratin Recipe


Main Ingredient


 Yellow squash1 Pound, cut into 1/4 inch thick slices
 Chopped onion1 Cup (16 tbs)
 Shredded carrot1 Cup (16 tbs)
 Canned sliced water chestnuts8 Ounce, drained (1 Can)
 Diced pimento2 Ounce, drained (1 Jar)
 Butter2 Tablespoon
 All purpose flour2 Tablespoon
 Half and half1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 Ground white pepper1⁄8 Teaspoon
 Pepper1⁄8 Teaspoon
 Ground nutmeg1⁄8 Teaspoon
 Hot sauce1⁄8 Teaspoon
 Sour cream1⁄2 Cup (8 tbs)
 Shredded cheddar cheese16 Ounce
 Egg1 , beaten
 Herb seasoned stuffing mix1⁄2 Cup (8 tbs)
 Butter2 Tablespoon, melted

Nutrition Facts

Serving size: Complete recipe

Calories 3301 Calories from Fat 2221

% Daily Value*

Total Fat 252 g388.2%

Saturated Fat 160.5 g802.3%

Trans Fat 0 g

Cholesterol 975.8 mg

Sodium 4710.7 mg196.3%

Total Carbohydrates 125 g41.5%

Dietary Fiber 24.1 g96.5%

Sugars 40.5 g

Protein 138 g275.3%

Vitamin A 716% Vitamin C 40.4%

Calcium 663.2% Iron 138.7%

*Based on a 2000 Calorie diet


Place squash and onion in a medium saucepan; add water to cover.
Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until squash is tender.
Drain squash and onion; add carrot, water chestnuts, and pimento.
Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook, stirring constantly, 1 minute.
Gradually add half-and-half, stirring constantly; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in salt, peppers, nutmeg, and hot sauce.
Gradually stir in sour cream, cheese, and egg.
Combine sauce mixture and vegetable mixture, stirring well.
Spoon mixture into a lightly greased shallow 2-quart casserole.
Combine stuffing mix and melted butter; sprinkle over squash mixture.
Bake, uncovered, at 350° for 45 minutes or until thoroughly heated.