Directions:
- Thaw corn soufflé according to package directions, and set aside.
- Melt butter in a skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Add squash, and sauté 5 minutes.
- Stir together corn soufflé, squash mixture, cheese, and next 5 ingredients. Spoon mixture into a lightly greased 8-inch square baking dish.
- Bake at 350° for 50 minutes or until set. Let stand 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 726.46 Kcal (3042 kJ) | ||
| Calories from fat | 330.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.7g | 56% | |
|---|---|---|---|
| Cholesterol | 262.23mg | 87% | |
| Sodium | 917.91mg | 38% | |
| Potassium | 1259.18mg | 27% | |
| Total Carbs | 81.28g | 27% | |
| Sugars | 32.62g | 130% | |
| Dietary Fiber | 4.37g | 17% | |
| Protein | 20.78g | 42% | |
| Vitamin C | 41.1mg | 68% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 3.3mg | 18% | |
| Calcium | 278.2mg | 28% | |
| Amount Per 100 g | |||
| Calories | 77.11 Kcal (323 kJ) | ||
| Calories from fat | 35.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 56% | |
|---|---|---|---|
| Cholesterol | 27.83mg | 87% | |
| Sodium | 97.43mg | 38% | |
| Potassium | 133.65mg | 27% | |
| Total Carbs | 8.63g | 27% | |
| Sugars | 3.46g | 130% | |
| Dietary Fiber | 0.46g | 17% | |
| Protein | 2.21g | 42% | |
| Vitamin C | 4.4mg | 68% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.3mg | 18% | |
| Calcium | 29.5mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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