Directions:
- HEAT oven to 450°F Spray 2-quart casserole with no-stick cooking spray. Melt butter in large skillet over medium-high heat. Add onion; cook until tender, stirring occasionally. Add summer squash, water, salt and pepper. Reduce heat; cover and cook 15 minutes or until squash is tender.
- MASH squash gently with fork to break up large pieces. Cook, uncovered, 5 minutes or until slightly thickened and creamy. Pour into prepared casserole.
- COMBINE cornbread mix and milk in medium bowl; mix well. Stir in cheese. Spoon batter evenly over mixture in casserole.
- BAKE 15 to 18 minutes or until cornbread is golden brown. Let stand 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.68 Kcal (560 kJ) | ||
| Calories from fat | 76.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.5g | 13% | |
|---|---|---|---|
| Cholesterol | 23.08mg | 8% | |
| Sodium | 249.07mg | 10% | |
| Potassium | 297.2mg | 6% | |
| Total Carbs | 11.49g | 4% | |
| Sugars | 5.75g | 23% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 4.22g | 8% | |
| Vitamin C | 22.5mg | 37% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 110.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 66.57 Kcal (279 kJ) | ||
| Calories from fat | 38.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.23g | 13% | |
|---|---|---|---|
| Cholesterol | 11.49mg | 8% | |
| Sodium | 124.02mg | 10% | |
| Potassium | 147.99mg | 6% | |
| Total Carbs | 5.72g | 4% | |
| Sugars | 2.86g | 23% | |
| Dietary Fiber | 0.83g | 7% | |
| Protein | 2.1g | 8% | |
| Vitamin C | 11.2mg | 37% | |
| Iron | 0.1mg | 1% | |
| Calcium | 55.1mg | 11% | |
* 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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