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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (236g) Recipe makes 6 servings The following items or measurements are not included below: 6 ounces Pepperidge Farm herb dressing |
||
| Calories 138 | ||
| Calories from Fat 86 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.6g | 14% | |
| Saturated Fat 5.4g | 27% | |
| Monounsaturated Fat 2.9g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 250mg | 10% | |
| Potassium 473mg | 13% | |
| Total Carbohydrate 11.6g | 3% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 3.8g | ||
| Protein 3.4g | 6% | |
Ingredients
- 2 lbs yellow squash, diced
- 1 medium onion, chopped
- 2 large carrots, chopped fine
- 1 (8 ounce) container sour cream
- 1 (10 1/2 ounce) can mushroom soup, undiluted
- 1 (6 ounce) package Pepperidge Farm herb dressing
Directions
1
Line 8x8 baking dish with half of Pepperidge Farm dressing.2
Cook squash, carrots and onion in just enough water to cover until tender.3
Drain well.4
Mix sour cream and soup and add drained veggies.5
Pour on top of dressing and top with more dressing.6
Bake at 350 degrees for 1/2 hour.
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- Course > Side Dishes
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Featured Reviews for This Recipe
From: Chef #931509
On Aug 23, 2008
I love this recipe. Another Grandma's Sunday dinner specials. Living up North now, I love to find these recipes that bring such comfort, and taste so great. Thanks for sharing it.
From: countrylife
On Jul 18, 2008
This is my favorite summer squash recipe for company or a dish to give. I've been making it for years with loads of compliments. Thanks for posting it.
From: nana gobin
On Jul 31, 2003
I added more squash and increased the sour cream to 16 ounces to make a larger dish. I added crushed ritz crackers with the remaining dressing for the topping. This recipe is a keeper!
From: Gapeach
On Aug 2, 2004
I had a hard time fitting this into an 8x8 pan so I used a 2 qt casserole instead. It was delicious. My mother who is a WONDERFUL cook even asked for the recipe. Now that's a compliment. Thanks.
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