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Squash And Cheese Casserole Recipe
|Zucchini squash||6 , sliced thin to medium|
|Bread crumbs||1 1⁄2 Cup (24 tbs)|
|Green onions||5 , chopped|
|Eggs||2 , beaten|
|Vegetable seasoning||1⁄2 Teaspoon (Spice Islands, Brand)|
|Yellow squash||6 , sliced thin to medium|
|Grated cheese||2 Cup (32 tbs)|
|Butter stick||2 Ounce (1/2 Stick)|
|Milk||1⁄2 Cup (8 tbs)|
|Herb pepper||1⁄2 Teaspoon (Spice Islands, Brand)|
Serving size: Complete recipe
Calories 3397 Calories from Fat 1193
% Daily Value*
Total Fat 152 g233.3%
Saturated Fat 64.6 g322.9%
Trans Fat 0 g
Cholesterol 703.8 mg
Sodium 4613.1 mg192.2%
Total Carbohydrates 342 g114.1%
Dietary Fiber 99 g396%
Sugars 197.5 g
Protein 232 g463.8%
Vitamin A 171.3% Vitamin C 389.5%
Calcium 328.5% Iron 67.6%
*Based on a 2000 Calorie diet
Slice into saucepan.
Let sit an hour or two or until it sweats lots of moisture.
Cook squash and green onion in its own juices and butter until soft.
Pour cooked squash and green onions into buttered 3-quart casserole.
Add 1 cup bread crumbs, grated cheese, beaten eggs, milk and both seasonings.
Mix together well; top with remaining 1/2 cup bread crumbs.
Bake at 350° for 30 to 45 minutes or until bubbly.