Summer Squash Casserole Recipe

Recipesfull introduces to you: Popular Recipes. (Summer Squash Casserole Recipe). This is sooo yummy and kids will love it too! You can use zucchini or yellow squash, or a combination of the two! To make it lower in fat, use low-fat sour cream, low-fat soup and cut the butter in half.

Brief

Prep 20 mins

Cook: 1hr

Total: 1hr20 mins

Servings: 4

Yield: 4 to 6 servings

Summer Squash Casserole Recipe

Ingredients

4 zucchini

chopped

2 onions

chopped

1 (10.75 ounce) cancondensed cream of mushroom soup

½ cup sour cream

3 medium carrots

grated

1 (5.5 ounce) package croutons

½ cup butter

8 ounces shredded mozzarella cheese

Fruits and Vegetables

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Boil squash and onion in a small amount of water for 5 minutes. Place boiled squash and onions in a 9x13 inch baking dish. Mix in soup sour cream carrots croutons and butter. Top with Mozzarella cheese.

Step 3

Cover dish and bake in preheated oven for one hour.

Nutritional Information

Summer Squash Casserole Recipe

Servings Per Recipe:4

Calories: 698.1

% Daily Value *

Protein: 19.9g 40%

Carbohydrates: 38.7g 13%

Dietary Fiber: 4.8g 19%

Sugars: 11.1g

Fat: 52.8g 81%

Saturated Fat: 28.1g 141%

Cholesterol: 118.4mg 40%

Vitamin A Iu: 11134.2IU 223%

Niacin Equivalents: 7.6mg 59%

Vitamin B6: 0.3mg 20%

Vitamin C: 14.8mg 25%

Folate: 59.8mcg 15%

Calcium: 388.3mg 39%

Iron: 2.1mg 12%

Magnesium: 72.8mg 26%

Potassium: 890.9mg 25%

Sodium: 1945mg 78%

Thiamin: 0.2mg 19%

Calories From Fat: 474.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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