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Squash and Egg Casserole

Ingredients
  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
Directions

GETTING READY
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.

MAKING
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
7.Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
1

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

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

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Squash And Egg Casserole Recipe