Mexican Squash Recipe
Servings: 6
Ingredients
- 2 Large eggs
- 1 stick butter
- 1 #2 can cream corn
- 3 c. cooked yellow squash
- 1 pkg. Mexican cornbread mix
- 1 1/2 c. grated cheese
- 2 1/2 tbsp. sugar
Directions
- Beat Large eggs in bowl. Add in corn. Add in cold melted butter. Drain all water from cooked squash. Add in squash and mix. Pour into greased oblong dish. Top with cheese. Bake at 350 degrees for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 6 servings | |
| Calories 325 | |
| Calories from Fat 247 | 76% |
| Total Fat 28.07g | 35% |
| Saturated Fat 17.21g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 348mg | 14% |
| Potassium 202mg | 6% |
| Total Carbs 8.25g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 6.95g | 5% |
| Protein 11.19g | 18% |
