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FODMAPS Squash Casserole

Johanna WISHES she were a

"This simple recipe combines yellow squash with eggs and margarine and is topped with cornflake crumbs. Also great with shredded carrots and green zucchini added for more color."
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45 m servings 304 cals
Original recipe yields 6 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place squash into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and mash squash in a bowl.
  3. Stir 1 cup corn flakes, margarine, eggs, sugar, seasoned salt, and black pepper into mashed squash. Transfer mixture to a 2-quart casserole dish. Sprinkle about 1/4 cup cornflake crumbs over squash mixture.
  4. Bake in the preheated oven until bubbling and topping is lightly browned, 20 to 25 minutes.

Nutrition Facts

Per Serving: 304 calories; 17.2 g fat; 35.1 g carbohydrates; 5.6 g protein; 62 mg cholesterol; 383 mg sodium. Full nutrition

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I made this exactly as stated, but I thought it was too sweet. EVen my husband who loves sweets thought so, also.