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This is a great way to use up yellow squash out of the garden or out of the freezer.
Ingredients
- 2 cups diced yellow squash
- 2 cups crumbled cornbread
- ½ cup margarine, melted
- 2 teaspoons dried sage
- 1 (10.75 ounce) can cream of mushroom soup
- 1 egg, beaten
- 1 large onion, chopped
- 1 ½ teaspoons sugar
- salt and pepper to taste
- ¼ cup milk
Directions
Step 1
Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Step 3
In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
Step 4
Bake 30 minutes in the preheated oven, or until lightly browned.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 215 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat3g | 17% |
| Cholesterol31mg | 10% |
| Sodium512mg | 22% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber2g | 6% |
| Total Sugars4g | |
| Protein4g | |
| Vitamin C4mg | 22% |
| Calcium59mg | 5% |
| Iron1mg | 6% |
| Potassium183mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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