SQUASH CASSEROLE

April 21, 2010

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Vegetables

1 large can or 1 quart package of squash
1/2 stick butter
1 can mushroom soup
1 small onion
1 cup sour cream
1 tablespoon sugar
4 cups cornbread crumbs Jiffy mix
1/2 stick butter

Mix the first six ingredients together and set aside. Mix together 4 cups cornbread crumbs and 1/2 stick butter. In bottom of a casserole pan put 1/2 of the cornbread mixture, add the squash mixture and then top with remaining cornbread mixture. Bake 30 minutes at 400 degrees.

Yield: “9 inch pan”


Per Serving (excluding unknown items): 191 Calories; 19g Fat (86.4% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 243mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES: Faye and Jim Skaggs
1021 S. 21st Street
Paducah, Ky, 42001
Monday thru Frid 5:00 a.m. until 2:00 p.m.
Sunday 7:00 a.m. until 1:00 p.m.
Breakfast served anytime.

Two miles from Whitehaven Tourist Information on U.S. Hwy. 60/62 (South Beltline)

From Carol’s book

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