Squash Casserole Side Dish

Squash Casserole Side Dish might be just the side dish you are searching for. This recipe makes 10 servings with 277 calories, 10g of protein, and 22g of fat each. For 71 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is liked by 50 foodies and cooks. From preparation to the plate, this recipe takes approximately 55 minutes. If you have baking mix, shredded cheddar cheese, garlic clove, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so outstanding spoonacular score of 33%. Similar recipes include Southern Side Dish: Squash Casserole, Squash Casserole – this makes a perfect side dish for a pot luck, or any night of the week, and Savory Squash & Bean Side Dish.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 cup biscuit/baking mix

4 eggs, lightly beaten

1 garlic clove, minced

1 can (4 ounces) chopped green chilies, undrained

1 medium onion, chopped

2 cups (8 ounces) shredded cheddar cheese

1/2 cup vegetable oil

4 cups chopped yellow summer squash or zucchini

Equipment:

bowl

baking pan

Cooking instruction summary:

Directions In a large bowl, combine the eggs, oil and biscuit mix. Stir in the chili peppers, onion, garlic and half the cheese. Stir in squash. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40 minutes; sprinkle with reserved cheese. Bake 5 minutes longer or until cheese is melted. Yield: 8-10 servings. Originally published as Squash Casserole Side Dish in Country WomanMarch/April 1990, p33 Nutritional Facts 1 serving (3/4 cup) equals 274 calories, 21 g fat (7 g saturated fat), 109 mg cholesterol, 359 mg sodium, 13 g carbohydrate, 2 g fiber, 9 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large bowl, combine the eggs, oil and biscuit mix. Stir in the chili peppers, onion, garlic and half the cheese. Stir in squash.

2. Pour into a greased 13-in. x 9-in. baking dish.

3. Bake at 350° for 40 minutes; sprinkle with reserved cheese.

4. Bake 5 minutes longer or until cheese is melted.


Nutrition Information:

Quickview
277k Calories
9g Protein
22g Total Fat
11g Carbs
3% Health Score
Limit These
Calories
277k
14%

Fat
22g
34%

  Saturated Fat
14g
92%

Carbohydrates
11g
4%

  Sugar
3g
4%

Cholesterol
89mg
30%

Sodium
358mg
16%

Get Enough Of These
Protein
9g
19%

Phosphorus
241mg
24%

Calcium
204mg
20%

Vitamin B2
0.29mg
17%

Selenium
9µg
14%

Vitamin C
9mg
12%

Folate
42µg
11%

Vitamin B6
0.17mg
9%

Vitamin A
413IU
8%

Zinc
1mg
8%

Manganese
0.15mg
7%

Vitamin B1
0.11mg
7%

Vitamin B12
0.39µg
7%

Potassium
201mg
6%

Vitamin B5
0.55mg
6%

Iron
0.98mg
5%

Vitamin K
5µg
5%

Fiber
1g
5%

Magnesium
20mg
5%

Vitamin E
0.74mg
5%

Vitamin B3
0.81mg
4%

Copper
0.07mg
3%

Vitamin D
0.49µg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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