Squash Casserole

40 mins (prep 15, cooking 25)
10 ingredients
makes 4 to 6 servings
You can cook the squash, carrot, and onion mixture up to a day ahead, and store, tightly covered, in the refrigerator. Drain as directed, and proceed. You can substitute reduced-sodium chicken broth and cream of mushroom soup in this recipe with good results.

Categories:  southern-living , southern , side-dishes~vegetables , bake , american , casseroles , vegetables , summer , portable~picnic ,
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Serving Size (9.08 g)
Servings 4
Amount per Serving
Calories 51.79 Calories from Fat 51.84
% Daily Value *
Total Fat 5.76g 35.45%
Saturated Fat 0.8g 15.99%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 181.3mg 30.22%
Total Carbohydrate 0.23g 0.31%
Dietary Fiber 0.08 g 1.29%
Sugars 0.02 g %
Protein 0.03g 0.26%
Vitamin A 0.0IU% Vitamin C 0.06mg%
Calcium 1.42mg% Iron 0.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
yellow squash, grated carrot, diced onion, crushed cornflakes cereal