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Yellow Squash Casserole Recipe
|Yellow squash||4 Cup (64 tbs), sliced|
|Water||1⁄2 Cup (8 tbs)|
|Buttery crackers||1 Dozen (Round Ones)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Canned cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Carrots||3 Small, grated|
|Onion||1⁄2 Cup (8 tbs), finely chopped|
|Herb seasoned stuffing mix||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3020 Calories from Fat 1728
% Daily Value*
Total Fat 196 g301.6%
Saturated Fat 99.8 g499.1%
Trans Fat 0 g
Cholesterol 450.4 mg
Sodium 4380.9 mg182.5%
Total Carbohydrates 254 g84.7%
Dietary Fiber 15.9 g63.7%
Sugars 59.3 g
Protein 58 g116.7%
Vitamin A 566.8% Vitamin C 25.1%
Calcium 26.4% Iron 32.5%
*Based on a 2000 Calorie diet
Microwave at high (10) 10 minutes; stir after 5 minutes.
Drain and coarsely chop.
Insert metal accessory rack.
Preheat oven to 325°F.
Place crackers in greased 2 quart oblong glass baking dish.
In medium mixing bowl, combine cream cheese, soup, egg and butter.
Beat with electric mixer at high speed for 1 minute.
Stir in squash, carrots and onion.
Spoon into prepared baking dish; sprinkle with stuffing mix.
Bake for 30 to 40 minutes.
TO COOK BY COMBINATION: Insert metal acces sory rack.
Preheat oven to 300°F.
Cook on Combination Code 3, 20 to 25 minutes.