|Onion||1 Small, peeled and chopped|
|Yellow squash||3 Small, sliced 1/4 inch thick (About 1 Pound)|
|Water||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|White bread slice||3 , with crusts removed, crumbled|
|Monosodium glutamate||1⁄2 Teaspoon|
|Butter/Margarine||2 Tablespoon, melted|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Italian dry bread crumbs||1 Cup (16 tbs), flavored|
Place chopped onions and sliced squash in a 2-quart, heat-resistant, non-metallic casserole with water.
Cover tightly and heat on full power 7 minutes or until squash is tender.
Drain excess water.
Soak crumbled slices of white bread in 1 cup milk for 5 minutes.
Add salt, monosodium glutamate, melted butter and grated cheese to bread and milk mixture.
Stir to combine.
Pour bread and cheese mixture over squash and stir to mix together thoroughly.
Sprinkle top of mixture with Italian flavored dry bread crumbs.
Cook, uncovered, on roast for 12 minutes or until cheese is melted.
Thermometer should register 160Â°F.
Serving size: Complete recipe
Calories 1993 Calories from Fat 556
% Daily Value*
Total Fat 65 g100.1%
Saturated Fat 33.4 g166.8%
Trans Fat 0 g
Cholesterol 142 mg47.3%
Sodium 5846.1 mg243.6%
Total Carbohydrates 271 g90.4%
Dietary Fiber 27.8 g111.3%
Sugars 59.8 g
Protein 85 g170.4%
Vitamin A 25.2% Vitamin C 15.2%
Calcium 142.3% Iron 69.5%
*Based on a 2000 Calorie diet