Recipe Details
Ingredients
-
2poundscrookneck yellow squash, sliced
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1smallonion, chopped
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1(10.75 ounce) can condensed cream of chicken soup
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1(8 ounce) containersour cream
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¼cupbutter, melted
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1 ½cupsbread crumbs
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Place squash and onion in a large saucepan with just enough water to cover. Bring to a boil over medium heat, and cook until tender, about 10 minutes.
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Transfer the squash, onion, and remaining liquid from the saucepan to a 2 1/2 quart casserole dish. Stir in chicken soup, sour cream, and melted butter. The liquid from cooked squash should be enough to make the mixture is slightly soupy. Sprinkle bread crumbs overtop. The bread will absorb some of the liquid.
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Bake, uncovered, for 30 to 45 minutes in the preheated oven, until browned and bubbly.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories251 | |
| % Daily Value * | |
| Total Fat 15g |
20% |
| Saturated Fat 8g |
42% |
| Cholesterol 31mg |
10% |
| Sodium 457mg |
20% |
| Total Carbohydrate 24g |
9% |
| Dietary Fiber 3g |
11% |
| Total Sugars 2g |
|
| Protein 6g |
11% |
| Vitamin C 11mg |
12% |
| Calcium 103mg |
8% |
| Iron 2mg |
11% |
| Potassium 354mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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