Mexican Squash Casserole Recipe
Servings: 4
Ingredients
- 3-4 lg. yellow squash
- 1 onion
- 1 can cream of mushroom soup
- 1/2 can lowfat milk
- Tortilla chips
- 1/2 pound warm Velveeta
Directions
- Spray baking dish with Pam, slice squash in thin slices, add in minced onion, mushroom soup, and lowfat milk. Crush chips (sufficient to cover squash). Slice Velveeta to top chips.
- Bake 30 min at 350 degrees or possibly till cheese and chips crust over. May be reheated in the microwave.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 4 servings | |
| Calories 313 | |
| Calories from Fat 161 | 51% |
| Total Fat 18.0g | 23% |
| Saturated Fat 9.69g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 1370mg | 57% |
| Potassium 1062mg | 30% |
| Total Carbs 24.81g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 15.63g | 10% |
| Protein 15.91g | 25% |
