Summer Squash Casserole
|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)|
Cook summer squash with onion in boiling salted water as directed above.
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
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