|Cooked squash||5 Cup (80 tbs)|
|Mexican cornbread mix||16 Ounce, cooked (1 Bag)|
|Cream of chicken soup||1 Can (10 oz)|
|Celery||1 Cup (16 tbs), finley chopped|
|Onion||1 Large, chopped|
Crumble combread into cooked squash.
Add soup, egg, softened butter and vegetables.
Add salt and pepper.
Pour into a slightly greased oblong baking pan.
Bake 30-35 min in a preheated oven of 400° until brown.
Serving size: Complete recipe
Calories 3123 Calories from Fat 1411
% Daily Value*
Total Fat 158 g243.7%
Saturated Fat 49.1 g245.5%
Trans Fat 0 g
Cholesterol 610.3 mg203.4%
Sodium 5992.4 mg249.7%
Total Carbohydrates 375 g124.9%
Dietary Fiber 36.6 g146.5%
Sugars 35.9 g
Protein 51 g102%
Vitamin A 125.5% Vitamin C 46.1%
Calcium 54.9% Iron 75.2%
*Based on a 2000 Calorie diet