Directions:
- Preheat oven to 350°. Cut squash into 1/2-inch rounds. Cook squash and next 3 ingredients in a large skillet over medium heat, stirring often, 25 minutes or until tender. Drain well, reserving broth for another use; pat squash mixture dry with paper towels.
- Stir together mushroom soup and next 3 ingredients in a large bowl; stir in squash mixture until blended. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with crushed cornflakes.
- Bake at 350° for 25 to 30 minutes or until golden and bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 685.72 Kcal (2871 kJ) | ||
| Calories from fat | 219.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.4g | 38% | |
|---|---|---|---|
| Cholesterol | 25.77mg | 9% | |
| Sodium | 1497.67mg | 62% | |
| Potassium | 2402.95mg | 51% | |
| Total Carbs | 99.19g | 33% | |
| Sugars | 49.09g | 196% | |
| Dietary Fiber | 7.69g | 31% | |
| Protein | 21.04g | 42% | |
| Vitamin C | 57.6mg | 96% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 0.3mg | 2% | |
| Calcium | 148.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 52.68 Kcal (221 kJ) | ||
| Calories from fat | 16.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 38% | |
|---|---|---|---|
| Cholesterol | 1.98mg | 9% | |
| Sodium | 115.06mg | 62% | |
| Potassium | 184.6mg | 51% | |
| Total Carbs | 7.62g | 33% | |
| Sugars | 3.77g | 196% | |
| Dietary Fiber | 0.59g | 31% | |
| Protein | 1.62g | 42% | |
| Vitamin C | 4.4mg | 96% | |
| Vitamin A | 0.1mg | 37% | |
| Calcium | 11.4mg | 15% | |
* 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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