Yellow Squash Casserole
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Yellow onion||1 Large, peeled, finely chopped|
|Yellow squash/Zucchini||1 Pound|
|Egg||1 , lightly beaten|
|Shredded sharp cheddar cheese||4 Ounce (1 Cup)|
|Ground nutmeg||1⁄8 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
1. Preheat the oven to 425°F. Melt 3 tablespoons of the butter in a 12-inch skillet over moderate heat. Add the onion and cook, covered, for 5 minutes, or until soft.
2. Meanwhile, cut the squash into 1/4-inch slices. If they are large, quarter them. Add the squash to the onion, cover, and cook for 3 minutes, or until crisp-tender.
3. In a bowl, blend the egg, cheese, nutmeg, salt, and pepper, and the marjoram and thyme if used. Remove the squash from the heat, and blend in the egg and cheese mixture.
4. Pour into a buttered 9"x 9"x 2" baking dish, top with the bread crumbs, and dot with the remaining butter. Bake, uncovered, for 10 minutes, or until bubbly, then broil for 2 minutes, or until golden brown.
Serving size: Complete recipe
Calories 1250 Calories from Fat 808
% Daily Value*
Total Fat 92 g142%
Saturated Fat 53 g265%
Trans Fat 0 g
Cholesterol 441.7 mg147.2%
Sodium 1239 mg51.6%
Total Carbohydrates 71 g23.5%
Dietary Fiber 14.2 g56.9%
Sugars 10.8 g
Protein 46 g91.6%
Vitamin A 63.2% Vitamin C 2.4%
Calcium 93.5% Iron 22.2%
*Based on a 2000 Calorie diet