Potato and Squash Casserole

Potato and Squash Casserole might be a good recipe to expand your main course collection. This recipe serves 2 and costs $1.36 per serving. One portion of this dish contains approximately 17g of protein, 20g of fat, and a total of 391 calories. 35 people were glad they tried this recipe. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up yellow summer squash, cooked bacon strips, onion, and a few other things to make it today. It is a good option if you're following a gluten free diet. It is brought to you by Taste of Home. With a spoonacular score of 64%, this dish is good. Similar recipes include Potato Squash Casserole, Praline Butternut Squash and Sweet Potato Casserole, and All-American Squash Casserole With Crispy Potato Chip Topping.

Servings: 2

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 tablespoon butter

3 bacon strips, cooked and crumbled

3 tablespoons finely chopped onion

2 medium red potatoes, peeled and cubed

1/2 cup shredded sharp cheddar cheese

1 medium yellow summer squash, diced

Equipment:

sauce pan

bowl

frying pan

baking pan

Cooking instruction summary:

Directions Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash. In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon. Yield: 2 servings. Originally published as Potato Squash Casserole in Reminisce ExtraFebruary 2006, p 52 Nutritional Facts 1 serving (1 cup) equals 312 calories, 19 g fat (11 g saturated fat), 53 mg cholesterol, 462 mg sodium, 25 g carbohydrate, 4 g fiber, 12 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.

2. Add squash; cover and simmer 5 minutes longer or until vegetables are tender.

3. Drain.

4. Place potatoes and squash in a bowl; mash.

5. In a small skillet, saute onion in butter.

6. Add to potato mixture. Season with salt and pepper.

7. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese.

8. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon.


Nutrition Information:

Quickview
391k Calories
16g Protein
19g Total Fat
39g Carbs
12% Health Score
Limit These
Calories
391k
20%

Fat
19g
30%

  Saturated Fat
11g
70%

Carbohydrates
39g
13%

  Sugar
5g
6%

Cholesterol
56mg
19%

Sodium
472mg
21%

Get Enough Of These
Protein
16g
33%

Vitamin C
36mg
44%

Potassium
1337mg
38%

Phosphorus
362mg
36%

Vitamin B6
0.68mg
34%

Manganese
0.5mg
25%

Calcium
246mg
25%

Vitamin B3
4mg
21%

Vitamin B2
0.35mg
20%

Vitamin B1
0.3mg
20%

Fiber
4g
20%

Magnesium
76mg
19%

Folate
74µg
19%

Copper
0.36mg
18%

Selenium
11µg
16%

Zinc
2mg
15%

Vitamin A
673IU
13%

Iron
2mg
12%

Vitamin B5
1mg
10%

Vitamin K
10µg
10%

Vitamin B12
0.39µg
6%

Vitamin E
0.43mg
3%

Vitamin D
0.32µg
2%

covered percent of daily need
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Food Trivia

A watermelon is over 92% water by weight.

Food Joke

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