Summer Squash Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 120.7
  • Total Fat: 5.9 g
  • Cholesterol: 38.4 mg
  • Sodium: 274.1 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.9 g

View full nutritional breakdown of Summer Squash Casserole calories by ingredient
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Great alternative to the usual 'fried' squash for any occasion. Great alternative to the usual 'fried' squash for any occasion.
Number of Servings: 8


    5 c. Yellow Summer Squash,
    3 Tbsp. Unsalted Butter
    2 Lrg. Eggs
    1 c. Seasoned Bread Crumbs
    1/4 c Splenda
    1/2 c. Onion, chopped or 2 Tbsp. dried
    1 tsp. Black Pepper


Wash & remove bad places on Squash. Also the ends & stem. Cut into 3-4 in. pieces. Place in a stockpot & cover with water, cooking at boil till tender, 15-20 min. Drain & mash.
In Large Bowl combine all other ingredients, till well blended, using hand mixer or food processor.
Transfer vegetable mixture to a greased casserole or other oven safe dish. Bake uncovered at 350* for 25-30 min.

Serves 8 & freezes well.

Number of Servings: 8

Recipe submitted by SparkPeople user SHELLP0.

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