Nutrition Facts

Serving Size 162 g

(Approx. 8 Servings)

Amount Per Serving

Calories	310	Calories From Fat	200

% Daily Value*

Total Fat 23 g	35%

Saturated Fat 12 g	60%

Trans Fat 0.0 g

Cholesterol 100 mg	33%

Sodium 640 mg	27%

Total Carbohydrate 15 g	5%

Dietary Fiber 1 g	4%

Sugars 4 g

Protein	11 g

Vitamin A 20%	•	Iron 4%

Vitamin C 2%	•	Calcium 25%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Holiday Squash Casserole

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Serves

8 People

Ingredients

Recipe makes 8 Servings

4 cup(s) yellow squash, sliced

1/2 cup(s) red onion, chopped

35 H-E-B® Rich and Crisp Crackers, crushed

1 cup(s) cheddar cheese, shredded

2 large eggs, beaten

3/4 cup(s) H-E-B Select Ingredients Whole Milk

6 Tbsp unsalted butter, divided

1 Tsp salt

1/8 Tsp black pepper

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Instructions

Preheat oven to 400°F.

Place squash and onion in a large skillet over medium heat.

Pour in a small amount of water.

Cover, and cook until squash is tender, about 5 minutes.

Drain well, and place in a large bowl.

In a medium bowl, mix together crushed crackers and cheese.

Stir half of cracker mixture into the cooked squash and onions.

In a small bowl, mix together eggs and milk, then add to squash mixture.

Stir in 1/4 cup melted butter, and season with salt and pepper.

Spread into a 9 x 13-inch baking dish.

Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

Bake in preheated oven for 25 minutes, or until lightly browned.

Source:

H-E-B