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Yellow Squash Casserole

Microwave.Lady's picture
  Yellow squash 4 Cup (64 tbs), sliced
  Water 1⁄2 Cup (8 tbs)
  Buttery crackers 1 Dozen, crushed
  Cream cheese 3 Ounce, softened (1 Package)
  Canned cream of chicken soup 10 3⁄4 Ounce (1 Can)
  Egg 1
  Butter 1⁄4 Cup (4 tbs), melted
  Carrots 3 Small, grated
  Onion 1⁄2 Cup (8 tbs), finely chopped
  Herb-seasoned stuffing mix 1⁄2 Cup (8 tbs)

In 2-quart casserole, combine squash and water.
Microwave at high (10) 8 minutes; stir after 4 minutes.
Drain and coarsely chop.
Place crackers in greased 2-quart oblong glass baking dish.
In medium mixing bowl, combine cream cheese, soup, egg and butter.
Beat with electric mixer at high speed for 1 minute.
Stir in squash, carrots and onion.
Spoon into prepared baking dish.
Microwave at high (10) 12 to 14 minutes.
Sprinkle with stuffing mix.
Microwave at high (10) 4 to 5 minutes.
Let stand 5 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3020 Calories from Fat 1728

% Daily Value*

Total Fat 196 g301.6%

Saturated Fat 99.8 g499.1%

Trans Fat 0 g

Cholesterol 450.4 mg150.1%

Sodium 4380.9 mg182.5%

Total Carbohydrates 254 g84.7%

Dietary Fiber 15.9 g63.7%

Sugars 59.3 g

Protein 58 g116.7%

Vitamin A 566.8% Vitamin C 25.1%

Calcium 26.4% Iron 32.5%

*Based on a 2000 Calorie diet

Yellow Squash Casserole Recipe