top of page

This casserole marries the fresh flavors of yellow summer squash, onions and carrots with the soothing comfort of sour cream.  A crunchy bread topping crowns the dish.  Oven – 30 minutes if thawed, 40 minutes if frozen. 


Cooking Instructions

Preparation:  Thaw completely. If frozen or partially frozen, add 10 minutes uncovered baking time.


Cooking Instructions:  Preheat oven to 350F. Place pan on baking sheet and bake uncovered 30 minutes or until golden brown and bubbly.


Nutritional Facts

Serving Size: 3/4 cup

Servings Per Package: Full - 8; Regular - 4

Amount Per Serving

Calories: 120


From Fat: 70

Total Fat: 7g

Trans Fat: 0g

Saturated Fat: 4g

Cholesterol: 20mg

Sodium: 370mg

Total Carbohydrates: 12g

Dietary Fiber: 2g

Sugars: 3g

Protein: 2g

Vitamin A: 40% DV

Vitamin C: 15% DV

Calcium: 4% DV

Iron: 2% DV

* Percent Daily Values (DV) are based on a 2,000 calorie diet.

Fresh Squash Casserole

  • Nutritional Facts

    Serving Size:    3/4 cup

    Servings Per Package:     4


    Amount Per Serving

    Total Calories:    120.00

    Total Calories from Fat:    70.00

    Total Fat (g):    7.00

    Saturated Fat (g):    4.00

    Monounsaturated Fat (g):    

    Trans Fat (g):    0.00

    Polyunsaturated Fat (g):    

    Total Protein (g):    2.00

    Total Carbohydrates (g):    12.00

    Total Fiber (g):    2.00

    Total Cholesterol (mg):    20.00

    Total Sodium (mg):    370.00

    Total Sugar (g):    3.00

    Total Iron (%):    2.00

    Total Calcium (%):    4.00

    Total Vitamin A (%):    40.00

    Total Vitamin C (%):    15.00

bottom of page