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Squash and Zucchini Casserole (Lightened)

Recipe #294268 | 50 min | 10 min prep | SERVES 8 (Change Servings)
(1) RATE IT NOW READ REVIEWS

MsSally

RECIPE BY: MsSally

We have enjoyed this casserole for years, but since we are trying to eat better. I made a lightened version and took out alot of the fat and calories. That way we can enjoy this and not have to suffer the consequences later.

Posted on: Mar 25, 2008

Print Recipe

Ingredients

  • 6 cups summer squash, sliced (I used a mixture of zucchini and yellow)
  • 1 cup onion, chopped
  • 1 cup carrot, shredded
  • 1 (10 ounce) can Healthy Request cream of chicken soup
  • 1 cup nonfat sour cream
  • 1 cup 2% cheddar cheese, shredded
  • 2 teaspoons cornstarch
  • 2 tablespoons Mrs. Dash seasoning mix
  • 8 ounces cornbread stuffing mix, your choice
  • 1/2 cup chicken broth
  • cooking spray

    • Directions

    1. 1
      Place squash and onion in a microwave safe bowl add about 1/4 c water and cover with plastic wrap. Be sure to leave a small vent hole. Microwave on high about 4 mins or till tender. Drain.
    2. 2
      Preheat oven to 350. Spray a 9 x 13 casserole with cooking spray. In a small bowl combine stuffing mix and chicken broth. Put 1/2 of this mixture in bottom of casserole.
    3. 3
      Mix squash/onion mixture with carrots, sour cream, cornstarch, and cream of chicken soup, cheese, and Mrs Dash.
    4. 4
      Pour squash mixture over stuffing in casserole. Top with remaining stuffing mix and spray lightly with cooking spray.
    5. 5
      Bake in oven uncovered for 30 mins or till bubbly.

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    Featured Reviews for This Recipe

    reviewer icon

    From: HokiesLady

    On Apr 25, 2008

    Yummy yummy!!! This received immediate rave reviews from my family. My DH said it was so nice to have a change from my standard steamed or grilled squash & zucchini. I did not have cornbread stuffing mix so just used a chicken stuffing mix that worked fine! Thanks for a great recipe that I'll be making often! Tagged in Went to the Market Game Apr08

    0 people found this review helpful

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    Nutrition Facts

    Serving Size 1 (237g)

    Recipe makes 8 servings

    Calories 201
    Calories from Fat 27 (13%)
    Amount Per Serving %DV
    Total Fat 3.1g 4%
    Saturated Fat 1.3g 6%
    Monounsaturated Fat 0.9g
    Polyunsaturated Fat 0.5g
    Trans Fat 0.0g
    Cholesterol 6mg 2%
    Sodium 551mg 22%
    Potassium 449mg 12%
    Total Carbohydrate 33.9g 11%
    Dietary Fiber 5.7g 22%
    Sugars 7.1g
    Protein 10.0g 20%
    Vitamin A 2777mcg 55%
    Vitamin B6 0.3mg 14%
    Vitamin B12 0.1mcg 1%
    Vitamin C 17mg 29%
    Vitamin E 0mcg 1%
    Calcium 158mg 15%
    Iron 1mg 7%

    detailed view...

    how is this calculated?

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