Squash and Egg Casserole
|Yellow squash||2 Pound, thinly sliced|
|Onions||2 Medium, thinly sliced|
|Thick white sauce||1 Tablespoon|
|Hard-cooked eggs||6 , finely chopped|
|Soft breadcrumbs||1⁄2 Cup (8 tbs)|
|Melted butter/Margarine||2 Tablespoon|
1.In a pan, boil water and put squash and onion in it and cook until tender.
2.Once done, strain the water.
Preheat theoven at 350 degrees.
3.In a large bowl, mix squash with onion, white sauce and eggs and blend well.
4.Take a 21/2 quart casserole, grease it and pour the batter in it.
5.Put a mixture of breadcrumbs and butter in the dish.
6.Keep the dish for baking for 20- 25 minutes.
Serving size: Complete recipe
Calories 1131 Calories from Fat 560
% Daily Value*
Total Fat 65 g99.4%
Saturated Fat 27.2 g136.2%
Trans Fat 0 g
Cholesterol 1515.9 mg505.3%
Sodium 646.3 mg26.9%
Total Carbohydrates 82 g27.3%
Dietary Fiber 16.6 g66.5%
Sugars 41.1 g
Protein 61 g122%
Vitamin A 55.9% Vitamin C 51%
Calcium 32.6% Iron 32.3%
*Based on a 2000 Calorie diet