Mexican Squash Casserole Recipe
Servings: 6
Ingredients
- 6 strips bacon
- 6 to 8 yellow or possibly green squash (sliced)
- 1 sm. onion, thinly sliced
- 1 can Ro-Tel diced tomatoes with green chilies
- 1 1/2 c. Mozzarella cheese
- 1 c. bread crumbs (garlic seasoned)
- Salt and pepper to taste
Directions
- Cut bacon into 1 inch pcs. Cook till crisp. Add in onions, saute/fry till onions are tender. Add in sliced squash, salt and pepper. Cook till squash are tender. Add in tomatoes. Simmer 5 min. Pour into 9x13 casserole. Top with cheese and bread crumbs. Bake at 425 degrees for 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 6 servings | |
| Calories 334 | |
| Calories from Fat 181 | 54% |
| Total Fat 20.12g | 25% |
| Saturated Fat 7.73g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 573mg | 24% |
| Potassium 766mg | 22% |
| Total Carbs 23.75g | 6% |
| Dietary Fiber 3.7g | 12% |
| Sugars 7.26g | 5% |
| Protein 16.09g | 26% |
