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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (213g) Recipe makes 8 servings |
||
| Calories 233 | ||
| Calories from Fat 138 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.4g | 23% | |
| Saturated Fat 9.2g | 46% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 90mg | 30% | |
| Sodium 677mg | 28% | |
| Potassium 467mg | 13% | |
| Total Carbohydrate 15.0g | 4% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 8.5g | ||
| Protein 10.2g | 20% | |
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Squash Casserole (Charlotte's Barclay Cafeteria)
SERVES 8 -10
Ingredients
- 2 lbs squash, sliced
- 1 medium onion, chopped
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- 8 ounces shredded american processed cheese, slices (Kraft sharp American slices)
- 1/4 cup butter or margarine
- 1/4 cup plain flour
- 2 tablespoons sugar or Splenda sugar substitute (some reviewers have suggested 2t so if you think 2T will be too sweet, adjust to your taste)
- 2 eggs, beaten
- 1 cup milk
Directions
1
Cook squash and onion, salted, in enough water to cover in saucepan until tender.2
Drain well and mash.3
Add cheese while still hot and stir until cheese melts.4
Add butter.5
Mix in flour, sugar and pepper.6
Add eggs.7
Stir in milk.8
Pour into greased 9"x13" casserole.9
Bake at 400 degrees for 45 minutes until center sets like egg custard.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Oven > Casseroles
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Kim D.
On Apr 12, 2009
Everyone loved this and I even had requests for the recipe. I followed the recipe as written and used the full 2 tablespoons sugar. Some reviewers said that was too much sugar, but we didn't think so. I didn't have a potato masher because my DD took it off to college, so I had to use my electric mixer. I'd highly recommend investing in a potato masher because the electric mixer made a mess and I had to leave it somewhat chunky. Nevertheless, it didn't alter the taste and we all enjoyed this dish. Thank you l0vetw0c00k for posting!
From: Chef #1099574
On Dec 28, 2008
I made this recipe today for a family function BOY was it a hit!! I doubled the recipe so there was plenty. I put a small amount on my plate and it was great . I went back for more only to find my 34yo nephew scraping the casserole dish for more.
From: Good Night Irene
On Dec 2, 2005
So good I had leftovers of it for breakfast the next day! One word of caution: it seemed a bit too sweet for my taste, so next time I make it I will use 2 TEASPOONS of sugar rather than 2 tablespoons. Other than that minor adjustment, it was BY FAR the best squash casserole I've ever had!
From: lilu
On Jan 4, 2004
My dinner guest declared this "the best squash casserole I've ever had. I could eat it everyday!" I liked it as well. Due to availability and diet constraints, I used Egg-beaters and no-fat half'n half. Thanks.
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