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    You are in: Home / Recipes / Herb Seasoned Squash Bake Recipe
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    Herb Seasoned Squash Bake

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 18, 2007

      I'm not sure what happened here. The casserole was fairly bland, and really needed salt and pepper. The stuffing on top was burnt, and most of it had to be removed. I followed the directions exactly like written, so I have no clue why my results were so different from the others.

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    • on June 04, 2007

      Really good and quite different from the summer squash casserole I usually make Creamy goodness! I could make a meal of it! It has my high recommendation.

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    • on October 04, 2006

      I chopped the onion and cooked it with the squash; then when I added the squash to the chicken soup mixture, I added the onion at the same time, because they were all mixed in together. (The instructions say just to add the squash but I wonder if they don't mean to add the onion with it.) Like da Kitchen, the other reviewer, I omitted the onion powder. I also cut the amount of butter in half. The result was an excellent no-fuss vegetable casserole that was really enjoyable.

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    • on July 22, 2006

      This is so tasty! I used a combo of yellow squash and zucchini and boiled them with a whole large Vidalia onion. Because I used so much onion I omitted the onion powder. Everyone liked this dish a lot! Even my squash hating DD gives it 4 stars, but since I'm the one rating this, I'll give it a full 5! Thanks Redneck for a great new summer time favorite.

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    Nutritional Facts for Herb Seasoned Squash Bake

    Serving Size: 1 (152 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 317.1
    Calories from Fat 159
    Total Fat 17.7 g
    Saturated Fat 10.7 g
    Cholesterol 48.1 mg
    Sodium 643.0 mg
    Total Carbohydrate 31.2 g
    Dietary Fiber 2.1 g
    Sugars 7.3 g
    Protein 9.3 g

    The following items or measurements are not included:

    reduced-fat cream of chicken soup

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