Ingredients
8
8 servings
- •2 cups diced yellow squash
- •2 cups crumbled cornbread
- •0.5 cup margarine, melted
- •2 teaspoons dried sage
- •1 (10.75 ounce) can cream of mushroom soup
- •1 egg, beaten
- •1 large onion, chopped
- •1.5 teaspoons sugar
- •salt and pepper to taste
- •0.25 cup milk
Instructions
- Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
- Bake 30 minutes in the preheated oven, or until lightly browned.
Nutritional Facts
Per 8 servings
- Calories: 215
- Carbohydrate: 15g
- Fat: 16g
- Fiber: 2g
- Protein: 4g
- Sugar: 4g
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