Mexican Squash Casserole Recipe
Servings: 2
Ingredients
- 5 to 7 fresh yellow squash, cooked & liquid removed
- A sm. jar Cheese Whiz (plain or possibly jalapeno depending on taste)
- 2 Large eggs
- 1 onion, minced
- 1 can minced green chilies
- 1 can cream of celery soup
Directions
- Spread Cheese Whiz in a 9 x 9 inch baking dish. Spread cooked squash on cheese. Mix and add in beaten Large eggs, green chilies and minced onion. Top with cream of celery soup. Bake at 350 degrees for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 912g | |
| Recipe makes 2 servings | |
| Calories 331 | |
| Calories from Fat 114 | 34% |
| Total Fat 12.96g | 16% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 225mg | 75% |
| Sodium 1134mg | 47% |
| Potassium 2100mg | 60% |
| Total Carbs 44.15g | 12% |
| Dietary Fiber 9.4g | 31% |
| Sugars 22.06g | 15% |
| Protein 17.57g | 28% |
