Yellow Squash Casserole
|Yellow squash||2 Pound, sliced|
|Water||1 Cup (16 tbs)|
|Onions||2 Small, minced|
|Butter/Margarine||2 Tablespoon, melted|
|Shredded cheddar cheese||6 Ounce (1 1/2 cups)|
|Round buttery cracker crumbs||1 Cup (16 tbs), divided|
|Bacon slices||4 , cooked and crumbled|
|Eggs||2 Large, lightly beaten|
|Diced pimiento||2 Ounce, drained (1 jar)|
Combine squash and water in a large saucepan; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until squash is tender.
Drain well, and mash.
Drain again, and set aside.
Cook onion in butter in a large skillet over medium-high heat, stirring constantly, until tender.
Combine squash, onion, cheese, 3/4 cup cracker crumbs, and remaining ingredients; stir well.
Spoon mixture into a lightly greased 2-quart casserole; sprinkle with remaining 1/4 cup cracker crumbs.
Bake at 350° for 45 minutes or until thoroughly heated.
Serving size: Complete recipe
Calories 1818 Calories from Fat 1044
% Daily Value*
Total Fat 119 g183.5%
Saturated Fat 63.4 g316.8%
Trans Fat 0 g
Cholesterol 676.6 mg225.5%
Sodium 3358.5 mg139.9%
Total Carbohydrates 110 g36.8%
Dietary Fiber 13.7 g54.9%
Sugars 37.9 g
Protein 72 g144.7%
Vitamin A 73.4% Vitamin C 30.3%
Calcium 133.2% Iron 13.1%
*Based on a 2000 Calorie diet