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Summer Squash Casserole

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Ingredients
  Crookneck/Zucchini squash 2 Pound, sliced 3/4 inch thick
  Chopped onion 1⁄4 Cup (4 tbs)
  Condensed cream of chicken soup 10 3⁄4 Ounce (1 Can)
  Dairy sour cream 1 Cup (16 tbs)
  Shredded carrot 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Herb-seasoned stuffing mix 4 Ounce (1/2 Of An 8-Ounce Package Or 2 Cups)
Directions

Cook summer squash with onion in boiling salted water as directed above.
Drain well.
Combine soup and sour cream; stir in carrot.
Fold in drained squash and onion.
Melt butter or margarine; toss with stuffing mix.
Spread half the stuffing mixture in a 12x7 1/2 x 2-inch baking dish.
Spoon vegetable mixture atop.
Sprinkle with remaining stuffing mixture.
Bake at 350° till heated through, 25 to 30 minutes

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Summer
Ingredient: 
Vegetable

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1674 Calories from Fat 857

% Daily Value*

Total Fat 100 g154.5%

Saturated Fat 57.4 g287%

Trans Fat 0 g

Cholesterol 258.8 mg86.3%

Sodium 2373.6 mg98.9%

Total Carbohydrates 166 g55.4%

Dietary Fiber 29.1 g116.3%

Sugars 23.8 g

Protein 33 g65.1%

Vitamin A 613.3% Vitamin C 150.2%

Calcium 77.8% Iron 64.5%

*Based on a 2000 Calorie diet

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Summer Squash Casserole Recipe