Squash And Rice
CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Vegetables, Dairy | Vegetable | 6 | Servings |
INGREDIENTS
1 | Stick butter | |
1 | c | Uncooked rice |
2 | c | Diced squash |
1/2 | c | Onion, chopped |
2 | t | Salt |
1 | 10.75-oz cream of mushroom | |
soup | ||
1 1/2 | Soup cans water | |
Bread crumbs for topping, if | ||
desired |
INSTRUCTIONS
Mix all ingredients and put in baking dish. Sprinkle bread crumbs on top. Cover and bake for 1 hour at 350 . MRS JOHN M. HALL (LINDA) TURNER, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 242
Calories From Fat: 141
Total Fat: 20.1g
Cholesterol: 40.7mg
Sodium: 1996.3mg
Potassium: 689.7mg
Carbohydrates: 23.9g
Fiber: <1g
Sugar: 3.2g
Protein: 7.3g