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Squash and Pepper Bake

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  Yellow squash 7 Medium, sliced
  Onion 1 Medium, chopped
  Green pepper 1 , chopped
  Margarine 1⁄2 Cup (8 tbs)
  Canned cream style corn 17 Ounce (1 Can)
  Egg 1 , beaten
  Ritz cracker crumbs 1 Cup (16 tbs), buttered
  Salt To Taste
  Pepper To Taste

Cook squash in slightly salted water until soft.
Saute onion and green pepper in margarine until transparent.
Combine squash, corn and sauteed vegetables.
Add salt, pepper and egg.
Pour into a buttered 2-quart casserole and sprinkle with cracker crumbs.
Bake at 350° for 1 hour until firm.

Recipe Summary

Main Dish

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3272 Calories from Fat 1028

% Daily Value*

Total Fat 134 g206.8%

Saturated Fat 22.4 g111.9%

Trans Fat 0.9 g

Cholesterol 211.5 mg70.5%

Sodium 2676.9 mg111.5%

Total Carbohydrates 458 g152.6%

Dietary Fiber 109.2 g436.8%

Sugars 226.1 g

Protein 139 g278.6%

Vitamin A 100.8% Vitamin C 263.6%

Calcium 24.5% Iron 42.9%

*Based on a 2000 Calorie diet

Squash And Pepper Bake Recipe