squash and veggie casserole

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 178.1
  • Total Fat: 9.2 g
  • Cholesterol: 48.2 mg
  • Sodium: 209.2 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 8.2 g

View full nutritional breakdown of squash and veggie casserole calories by ingredient



Number of Servings: 14

Ingredients

    Yellow summer squash, 10 cups raw.
    butter, 3 Tbls
    2 eggs
    1 cup bread crumbs
    1 cup chopped onion
    1 dash black pepper
    10 oz frozen spinach, thawed and drained
    2 cups fresh mushrooms
    3 cloves garlic minced
    1 Cup shredded carrots
    1 Cup celery
    8 oz medium cheddar cheese
    2 cup broccoli

Directions

Steam squash until soft. Mash. Shred carrots, thaw spinach, chop rest of veggies into small pieces. Transfer into greased 9X13 dish. Combine ingredients, sprinkle cheese on top. Bake 23-30 minutes or until somewhat firm.

Serving Size: 14 servings

Number of Servings: 14

Recipe submitted by SparkPeople user RENYG11.