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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (150g) Recipe makes 8 servings The following items or measurements are not included below: 1 tablespoon seasoning |
||
| Calories 159 | ||
| Calories from Fat 53 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.0g | 9% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 590mg | 24% | |
| Potassium 301mg | 8% | |
| Total Carbohydrate 22.6g | 7% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 3.9g | ||
| Protein 4.6g | 9% | |
Stuffing & Summer Squash Casserole
SERVES 8
Ingredients
- 1 (6 ounce) bag seasoned stuffing mix
- 5 cups sliced summer squash or zucchini (about 4 medium)
- 1 medium carrot, thinly sliced
- 1 (10 1/4 ounce) can cream of chicken soup or cream of mushroom soup
- 1/2 cup sour cream
- 1 tablespoon minced onion seasoning
- 1/4 teaspoon ground black pepper
Directions
1
Preheat oven to 350°.2
Prepare stuffing mix according to package directions, except reduce water to 3/4 cup.3
Spread half of the prepared stuffing in 2-quart baking dish.4
In large saucepan cook squash and carrot, covered, in a small amount of boiling water for 8 to 10 minutes or until tender.5
Drain well.6
Stir in soup, sour cream, minced onion seasoning and pepper.7
Spoon vegetable mixture over stuffing.8
Top with remaining stuffing.9
Bake 35 to 40 minutes or until heated through.
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Featured Reviews for This Recipe
From: Mysterygirl
On Mar 23, 2005
I liked this dish. It's different than how I normally fix summer squash so it was a nice change. Very flavorful.
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