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 Summer Squash Casserole
 
 
1 1/2 lbs   summer squash, peeled, seeded, cubed  
1/2 cup   butter or margarine  
1 large   egg  
1 medium   onion, chopped  
1 1/2 cups   whole wheat crackers, crumbled  
3/4 cup   low fat cheddar cheese  
 
Bring a pot of water to a boil and add salt.
Cook squash in boiling water until tender, about 10 minutes. Drain well.
Add butter, egg, onion, salt, pepper and crackers. Mash thoroughly.
Place in a casserole dish that is coated with cooking spray.
Sprinkle grated cheese on top.
Bake at 350 degrees until bubbles appear on edge, about 25 minutes.
 
Servings: 4
 
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

 

 

 
       
Amount Per Serving      
Calories   463.96  
Calories From Fat (62%)   288.72  
    % Daily Value
Total Fat 32.70g   50%  
Saturated Fat 10.90g   55%  
Monounsaturated Fat 12.48g      
Polyunsaturated Fat 7.33g      
Trans Fatty Acids 0.00g      
Cholesterol 91.79mg   31%  
Sodium 513.48mg   21%  
Potassium 498.64mg   14%  
Carbohydrates 33.63g   11%  
Dietary Fiber 6.35g   25%  
Sugar Alcohols 0.00g      
Net Carbohydrates 27.28g      
Protein 12.91g   26%  
Vitamin A 1651.20IU   33%  
Vitamin C 10.33mg   17%  
Calcium 184.28mg   18%  
Iron 2.06mg   11%  
Vitamin E 2.94IU   10%  
Thiamin 0.17mg   12%  
Riboflavin 0.26mg   15%  
Niacin 2.52mg   13%  
Vitamin B6 0.27mg   14%  
Folate 56.98µg   14%  
Vitamin B12 0.28µg   5%  
Pantothenic Acid 0.78mg   8%  
Phosphorus 327.34mg   33%  
Magnesium 83.18mg   21%  
Zinc 2.07mg   14%  
Copper 0.35mg   17%  
Manganese 1.18mg   59%  
Selenium 13.78µg   20%  
Alcohol 0.00g      
Caffeine 0.00mg      
Water 204.63g      
 
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