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Rio Grande Valley Squash Casserole

The.Southerner's picture
Ingredients
  Diced yellow squash 2 Pound
  Sliced onions 2 Medium
  Salt 1 Teaspoon (Optional)
  Pepper 1⁄2 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Eggs 2 , beaten
  Evaporated milk 5 Ounce
  Sugar 1 Tablespoon
  Italian bread crumbs 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs)
Directions

Preheat oven to 350°.
Lightly butter baking pan.
Cook squash and onions in small amount of salted water until tender.
Drain and mash until lumpy.
Add all remaining ingredients except butter and mix well.
Place in pan.
Top with more bread crumbs and dot with butter.
Bake about 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Squash
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

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4.166665
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 203 Calories from Fat 102

% Daily Value*

Total Fat 12 g18.2%

Saturated Fat 6.6 g33.1%

Trans Fat 0 g

Cholesterol 97.5 mg32.5%

Sodium 448 mg18.7%

Total Carbohydrates 19 g6.4%

Dietary Fiber 2.9 g11.7%

Sugars 11.4 g

Protein 7 g14%

Vitamin A 7.4% Vitamin C 9.3%

Calcium 9.5% Iron 3.7%

*Based on a 2000 Calorie diet

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Rio Grande Valley Squash Casserole Recipe