RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5429
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| Recipe Name: |
Squash Casserole - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.48
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
Microwave the squash, onions and water on HIGH for 7 minutes. Grate cheddar in the food processor. Add the hot vegetables and pulse until slightly chunky.
Add salt, pepper and egg; incorporate egg.
Put in a casserole and top with breadcrumbs.
Bake at 350 for 45 minutes. |
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| Nutrition per Serving: |
| Calories: |
222 |
Total Carbs: |
19.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
65.2 |
Fat: |
10.9 |
Protein: |
11.52 |
| Fiber: |
3.04 |
Sodium: |
192.04 |
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