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:
covered percent of daily need
