Two-Squash Casserole

Name: Two-Squash Casserole
Yield: 4 servings
Ingredients: 1 lb. yellow squash, cut into 1/2-inch slices; 1 lb. zucchini, cut into 1/2-inch slices; 1 medium onion, chopped; 2 Tbsp. bacon drippings; 1 (8 oz.) can tomato sauce; 1 (4 oz.) can chopped green chiles; 1/2 tsp. salt; 1 c. (1/4 lb.) shredded Cheddar cheese; Italian breadcrumbs

Pork Dairy

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Ingredients

1 lb. yellow squash, cut into 1/2-inch slices
1 lb. zucchini, cut into 1/2-inch slices ⓘ
1 medium onion, chopped ⓘ
2 Tbsp. bacon drippings ⓘ
1 (8 oz.) can tomato sauce ⓘ
1 (4 oz.) can chopped green chiles
1/2 tsp. salt
1 c. (1/4 lb.) shredded Cheddar cheese
Italian breadcrumbs ⓘ

Instructions

Cook yellow squash and zucchini separately in a small amount of boiling salted water for 5 minutes; drain well.

Nutrition & Diet Analysis (per serving)

180 kcal 9% DV

Protein Fat Carbs

Macronutrients

Protein 7.4g 15% DV

Total Fat 12.1g 15% DV

Carbs 11.4g 4% DV

Fiber 1.2g 4% DV

Sugar 2.9g 6% DV

Electrolytes

Sodium 9950mg 100% DV

Potassium 191.3mg 4% DV

Cholesterol 24.8mg 8% DV

Vitamins & Minerals

Vitamin A 92.3mcg 10% DV

Vitamin C 6.6mg 7% DV

Vitamin D 0.2mcg 1% DV

Calcium 198.8mg 15% DV

Iron 0.8mg 4% DV

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

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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