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Nutrition info - Recipes

Squash and Potato Casserole

If you're constantly on a search for scrumptious side dishes, add this one to your recipe repertoire. The squash and potato combo is the perfect way to round out a meal. Of course, the bacon and butter, make it a dish you'll probably want to enjoy in moderation.


Squash and Potato Casserole

Ingredients

For 6 people

  • 1 to 2 russet potato, peeled and chopped in wedges
  • 1 zucchini, peeled and chopped in wedges
  • 1 yellow squash, peeled and chopped in wedges
  • 1 white onion, peeled and chopped into rings
  • 4 to 5 slices of fried bacon, crumbled up
  • 1 Seasoning of choice
  • 1/2 cup(s) butter or margarine, chopped in slices
  • 1/8 teaspoon(s) salt, to taste
  • 1/8 teaspoon(s) pepper, to taste

Directions

Preheat oven to 350 degrees. Use a 3-4 inch tall casserole dish. Layer potatoes, yellow squash, onion (2-4 rings per layer), seasonings, bacon crumps, butter wedges (4-5 per layer). Repeat same layering only using zucchini squash in place of yellow squash. Cover with tin foil. Bake for 1 hour and check. Bake for another 15 minutes if needed.

Nutrition facts

  • Kcal: 221.89 kcal
  • Fibers (g): 1.81g
  • Sodium (mg): 296.61mg
  • Carbs: 15.26g
  • Fat: 16.27g
  • Saturated fat (g): 10.06g
  • Proteins: 5.25g