Summer Squash Mushroom Casserole Recipe

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Summer Squash Mushroom Casserole
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Ingredients:

Directions:

  1. In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain.
  2. In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11-in. x 7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture.
  3. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 10 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 204.73 Kcal (857 kJ)
Calories from fat 122.55 Kcal
% Daily Value*
Total Fat 13.62g 21%
Cholesterol 13.03mg 4%
Sodium 372.15mg 16%
Potassium 205.2mg 4%
Total Carbs 16g 5%
Sugars 1.15g 5%
Dietary Fiber 1.54g 6%
Protein 6.12g 12%
Vitamin C 2.2mg 4%
Iron 1mg 6%
Calcium 102.8mg 10%
Amount Per 100 g
Calories 231.44 Kcal (969 kJ)
Calories from fat 138.53 Kcal
% Daily Value*
Total Fat 15.39g 21%
Cholesterol 14.73mg 4%
Sodium 420.7mg 16%
Potassium 231.97mg 4%
Total Carbs 18.09g 5%
Sugars 1.3g 5%
Dietary Fiber 1.74g 6%
Protein 6.92g 12%
Vitamin C 2.5mg 4%
Iron 1.1mg 6%
Calcium 116.2mg 10%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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