Summer Squash Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 85.9
  • Total Fat: 4.6 g
  • Cholesterol: 40.3 mg
  • Sodium: 277.9 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 5.7 g

View full nutritional breakdown of Summer Squash Casserole calories by ingredient
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Number of Servings: 8


    2.5-3 lbs. summer squash, sliced
    1 beaten egg
    1/2 c. Miracle Whip Free
    1 can sliced water chestnuts
    1 c. sharp 2% cheddar cheese, shredded
    1 T grated Parmesan cheese
    2 T bread crumbs


Spray 2 quart casserole dish with cooking spray. Preheat oven to 350. Cook squash in boiling water until soft. Drain, mash. Add beaten egg, Miracle Whip Free and cheese, mixing well. Add water chestnuts. Pour mixture into casserole dish. Mix parmesan cheese and bread crumbs, and sprinkle over squash mixture. Bake until topping begins to brown. Serves 8-10.

Number of Servings: 8

Recipe submitted by SparkPeople user PATTICOBL.

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