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This casserole marries the fresh flavors of yellow summer squash, onions and carrots with the soothing comfort of sour cream. A crunchy bread topping crowns the dish. Oven – 30 minutes if thawed, 40 minutes if frozen.
Cooking Instructions
Preparation: Thaw completely. If frozen or partially frozen, add 10 minutes uncovered baking time.
Cooking Instructions: Preheat oven to 350F. Place pan on baking sheet and bake uncovered 30 minutes or until golden brown and bubbly.
Nutritional Facts
Serving Size: 3/4 cup
Servings Per Package: Full - 8; Regular - 4
Amount Per Serving
Calories: 120
From Fat: 70
Total Fat: 7g
Trans Fat: 0g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 370mg
Total Carbohydrates: 12g
Dietary Fiber: 2g
Sugars: 3g
Protein: 2g
Vitamin A: 40% DV
Vitamin C: 15% DV
Calcium: 4% DV
Iron: 2% DV
* Percent Daily Values (DV) are based on a 2,000 calorie diet.
Fresh Squash Casserole
Nutritional Facts
Serving Size: 3/4 cup
Servings Per Package: 4
Amount Per Serving
Total Calories: 120.00
Total Calories from Fat: 70.00
Total Fat (g): 7.00
Saturated Fat (g): 4.00
Monounsaturated Fat (g):
Trans Fat (g): 0.00
Polyunsaturated Fat (g):
Total Protein (g): 2.00
Total Carbohydrates (g): 12.00
Total Fiber (g): 2.00
Total Cholesterol (mg): 20.00
Total Sodium (mg): 370.00
Total Sugar (g): 3.00
Total Iron (%): 2.00
Total Calcium (%): 4.00
Total Vitamin A (%): 40.00
Total Vitamin C (%): 15.00