Sweet Squash Casserole

Name: Sweet Squash Casserole
Yield: 4 servings
Ingredients: 2 c. cooked summer squash, drained; 1 tsp. salt; 3 Tbsp. soft oleo; 2 eggs; 1/2 c. evaporated milk; 1 tsp. vanilla; 1 c. packed brown sugar; 1/3 c. self-rising flour; 1 c. coconut or 1 c. chopped nuts or 1/2 each

Vegetarian Dairy

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Ingredients

2 c. cooked summer squash, drained
1 tsp. salt ⓘ
3 Tbsp. soft oleo ⓘ
2 eggs ⓘ
1/2 c. evaporated milk ⓘ
1 tsp. vanilla ⓘ
1 c. packed brown sugar ⓘ
1/3 c. self-rising flour ⓘ
1 c. coconut or 1 c. chopped nuts or 1/2 each ⓘ

Instructions

Mix first 5 ingredients together and blend well.
Spoon into lightly greased medium size baking dish.
Mix sugar and flour well; sprinkle over squash mixture.
Sprinkle the coconut, nuts or both on sugar and flour mixture.
Melt 3 tablespoons oleo and drizzle over top of all and bake at 350° for 30 minutes or until golden brown.

Nutrition & Diet Analysis (per serving)

556 kcal 28% DV

Protein Fat Carbs

Macronutrients

Protein 7.1g 14% DV

Total Fat 13g 17% DV

Carbs 90.1g 33% DV

Fiber 3.5g 13% DV

Sugar 40.9g 82% DV

Electrolytes

Sodium 9913.5mg 100% DV

Potassium 421.5mg 9% DV

Cholesterol 66mg 22% DV

Vitamins & Minerals

Vitamin A 63.8mcg 7% DV

Vitamin C 7.5mg 8% DV

Vitamin D 0.4mcg 2% DV

Calcium 200mg 15% DV

Iron 4.1mg 23% DV

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

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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