Squash Casserole

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Healthier_Me
Healthier_Me Posts: 5,600 Member
in Recipes
3 large summer squash, sliced
1/2 cup fat free sour cream
1 cup water chestnuts, sliced
1/4 cup pimentos, drained
1 small can cream of chicken soup, condensed and fat free
1 cup plain croutons

In a large pot, cook the summer squash until tender. Drain.
Using a medium baking dish, line the bottom with croutons, saving about 1/4 cup for the top of the casserole.
In a large bowl, combine the cooked squash, sour cream, water chestnuts, pimentos and chicken soup. Mix until squash is covered.
Pour over croutons. Crush remaining croutons and sprinkle over casserole.
Bake at 350*F for 30 minutes.

Number of Servings: 4

Calories 142.9

Total Fat 2.2 g

Saturated Fat 0.7 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 0.3 g

Cholesterol 7.3 mg

Sodium 491.9 mg

Potassium 735.7 mg

Total Carbohydrate 27.5 g

Dietary Fiber 4.6 g

Sugars 6.3 g

Protein 6.0 g


Vitamin A 17.1 %

Vitamin B-12 1.3 %

Vitamin B-6 30.8 %

Vitamin C 85.7 %

Vitamin D 0.0 %

Vitamin E 2.7 %

Calcium 7.5 %

Copper 9.0 %

Folate 21.4 %

Iron 9.2 %

Magnesium 12.1 %

Manganese 26.4 %

Niacin 9.0 %

Pantothenic Acid 4.9 %

Phosphorus 13.3 %

Riboflavin 24.5 %

Selenium 7.0 %

Thiamin 11.9 %

Zinc 7.0 %

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=11942

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  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    Options
    3 large summer squash, sliced
    1/2 cup fat free sour cream
    1 cup water chestnuts, sliced
    1/4 cup pimentos, drained
    1 small can cream of chicken soup, condensed and fat free
    1 cup plain croutons

    In a large pot, cook the summer squash until tender. Drain.
    Using a medium baking dish, line the bottom with croutons, saving about 1/4 cup for the top of the casserole.
    In a large bowl, combine the cooked squash, sour cream, water chestnuts, pimentos and chicken soup. Mix until squash is covered.
    Pour over croutons. Crush remaining croutons and sprinkle over casserole.
    Bake at 350*F for 30 minutes.

    Number of Servings: 4

    Calories 142.9

    Total Fat 2.2 g

    Saturated Fat 0.7 g

    Polyunsaturated Fat 0.3 g

    Monounsaturated Fat 0.3 g

    Cholesterol 7.3 mg

    Sodium 491.9 mg

    Potassium 735.7 mg

    Total Carbohydrate 27.5 g

    Dietary Fiber 4.6 g

    Sugars 6.3 g

    Protein 6.0 g


    Vitamin A 17.1 %

    Vitamin B-12 1.3 %

    Vitamin B-6 30.8 %

    Vitamin C 85.7 %

    Vitamin D 0.0 %

    Vitamin E 2.7 %

    Calcium 7.5 %

    Copper 9.0 %

    Folate 21.4 %

    Iron 9.2 %

    Magnesium 12.1 %

    Manganese 26.4 %

    Niacin 9.0 %

    Pantothenic Acid 4.9 %

    Phosphorus 13.3 %

    Riboflavin 24.5 %

    Selenium 7.0 %

    Thiamin 11.9 %

    Zinc 7.0 %

    http://recipes.sparkpeople.com/recipe-detail.asp?recipe=11942

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