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Thanksgiving 2007

LonghornMama

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Squash Casserole

Recipe #267525 | 50 min | 20 min prep | SERVES 8 (Change Servings)
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LonghornMama

RECIPE BY: LonghornMama

Found this recipe in Southern Living years ago. Good all year long, but when I can locate good yellow squash in the winter, it's one of my favorite dishes for Thanksgiving or Christmas.

Posted on: Nov 22, 2007

Print Recipe

Ingredients

  • 2 lbs yellow squash, cut into 1/4-inch slices
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 cup chopped onion
  • 1 cup chopped sweet red pepper
  • 1/4 cup butter, melted
  • 1 egg, beaten
  • 1 cup shredded cheddar cheese
  • 1 (8 ounce) can water chestnut, drained
  • 2/3 cup mayonnaise
  • 2 teaspoons sugar
  • 1/4 teaspoon black pepper
  • sweet red pepper ring (to garnish)
  • fresh parsley (to garnish)

    • Directions

    1. 1
      Combine squash, water, and salt in a medium saucepan; bring to a boil.
    2. 2
      Cover, reduce heat, and simmer 10 minutes until squash is tender.
    3. 3
      Drain well and set aside.
    4. 4
      Saute onion and red pepper in butter until crisp-tender, about 3 minutes.
    5. 5
      Combine vegetables and remaining ingredients.
    6. 6
      Spoon into a lightly greased 12 x 7 x 2 baking dish.
    7. 7
      Bake at 350F for 30 minutes or until bubbly. Garnish.
    8. 8
      To make ahead: Prepare, cover, and chill up to 2 days.
    9. 9
      Remove from refrigerator, let stand 30 minutes, and bake as directed.

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    Nutrition Facts

    Serving Size 1 (209g)

    Recipe makes 8 servings

    Calories 250
    Calories from Fat 160 (64%)
    Amount Per Serving %DV
    Total Fat 17.8g 27%
    Saturated Fat 7.8g 39%
    Monounsaturated Fat 4.8g
    Polyunsaturated Fat 4.1g
    Trans Fat 0.0g
    Cholesterol 61mg 20%
    Sodium 435mg 18%
    Potassium 465mg 13%
    Total Carbohydrate 18.6g 6%
    Dietary Fiber 2.4g 9%
    Sugars 6.8g
    Protein 6.3g 12%
    Vitamin A 1132mcg 22%
    Vitamin B6 0.4mg 18%
    Vitamin B12 0.3mcg 4%
    Vitamin C 51mg 85%
    Vitamin E 1mcg 5%
    Calcium 130mg 13%
    Iron 0mg 3%

    detailed view...

    how is this calculated?

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