Squash Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 185.3
  • Total Fat: 7.7 g
  • Cholesterol: 13.3 mg
  • Sodium: 325.8 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 4.5 g
  • Protein: 5.9 g

View full nutritional breakdown of Squash Casserole calories by ingredient



Number of Servings: 12

Ingredients

    1 med squash
    1 T. butter
    1 med. onion, chopped
    1 green bell pepper, chopped
    3 med. carrots, peeled and chopped
    3 cloves garlic, minced
    1 zucchini, chopped
    1 can (10.75 fl oz.) cream of mushroom soup
    1 T. mayo
    1/2 c. nonfat milk
    1 c. cheddar, shredded
    1 T. sugar
    1 t. sage
    2 T. cashews, chopped
    1 c. bread crumbs
    Salt n Pepa

Directions

Preheat oven to 350. Cut the squash and scoop out the seeds. Place on a plate with water and cover with a damp paper towel. Put in microwave 5 minutes at a time until soft. Scoop the flesh off the skin, place in casserole dish and mash until desired consistency. Meanwhile, heat a skillet and add butter, onion, pepper, carrots and garlic. Then add the zucchini. Saute until onions are translucent and then fold into squash mixture. Add the can of soup, mayo, milk, cheddar,sugar, sage and cashews. Season with salt n pepa. Mix well and top with bread crumbs. Bake for approximately 20 minutes.
Makes 12 good sized servings (2/3 cup).
*You can easily omit the mayo and cashews to save on calories. I also usually use the low fat cream of mushroom soup.

Number of Servings: 12

Recipe submitted by SparkPeople user SPARAXIS.