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Yellow Squash Casserole

chef.tim.lee's picture
Ingredients
  Yellow squash 2 Pound
  Onion 1 Large
  Cream of chicken soup 1 Can (10 oz)
  Sour cream 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Margarine 1⁄2 Cup (8 tbs) (1 Stick)
  Herb dressing 8 Ounce (1 Package, Pepperidge Farms)
Directions

Boil squash until tender; drain and mash.
Chop onion; saut6 in a half stick margarine until tender.
Add soup, chopped pimiento, sour cream, salt, and pepper.
Melt the remaining margarine and add to dressing crumbs.
Put half of dressing in bottom of baking dish.
Mix all ingredients together.
Pour on dressing.
Spread remaining half of the dressing on top.
Bake at 350 degrees for approximately 1 hour.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Squash
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
6

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4.303845
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 304 Calories from Fat 220

% Daily Value*

Total Fat 25 g38.7%

Saturated Fat 7.8 g38.8%

Trans Fat 0 g

Cholesterol 23.7 mg7.9%

Sodium 872.2 mg36.3%

Total Carbohydrates 17 g5.6%

Dietary Fiber 2.4 g9.6%

Sugars 8.2 g

Protein 4 g8.7%

Vitamin A 19.1% Vitamin C 9.8%

Calcium 6.1% Iron 6.4%

*Based on a 2000 Calorie diet

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Yellow Squash Casserole Recipe