Professor'S Squash

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Ingredients

  • 1 can cream of chicken soup
  • 1/2 pkg. seasoned Pepperidge Farm croutons
  • salt and pepper
  • 2 lb. zucchini squash, cooked

Instructions

  1. Cut zucchini into 1-inch pieces; cook in water until soft. Add grated onion and 1/2 pint of sour cream (8 ounces).
  2. Add remaining croutons on top and bake until bubbly at 350°.

Nutrition & Diet Analysis (per serving)

129 kcal 6% DV
Protein Fat Carbs

Macronutrients

Protein 3.9g 8% DV
Total Fat 3.2g 4% DV
Carbs 20.9g 8% DV
Fiber 1.5g 5% DV
Sugar 0.8g 2% DV

Electrolytes

Sodium 10041.5mg 100% DV
Potassium 110.5mg 2% DV
Cholesterol 2mg 1% DV

Vitamins & Minerals

Vitamin A 13.3mcg 1% DV
Vitamin C 4.5mg 5% DV
Calcium 32.5mg 3% DV
Iron 1.5mg 8% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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