|Yellow squash||2 Cup (32 tbs), sliced|
|Onion||1 Medium, chopped|
|Water||1 Cup (16 tbs)|
|Crumbs||2 Cup (32 tbs)|
|Canned cream of chicken soup||10 3⁄4 Ounce (Undiluted)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
Combine squash, onion, and water in a medium saucepan, bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until squash and onion are tender.
Drain well, mash.
Combine squash mixture with remaining ingredients, stirring well.
Spoon into a greased 1 1/2-quart casserole.
Bake at 350Â° for 25 minutes or until thoroughly heated.
Calories 180 Calories from Fat 98
% Daily Value*
Total Fat 11 g17.3%
Saturated Fat 5.8 g28.8%
Trans Fat 0 g
Cholesterol 24.2 mg8.1%
Sodium 439.1 mg18.3%
Total Carbohydrates 17 g5.6%
Dietary Fiber 1.8 g7%
Sugars 4 g
Protein 4 g7.6%
Vitamin A 6.5% Vitamin C 4.3%
Calcium 4% Iron 6.5%
*Based on a 2000 Calorie diet