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Baked Squash Casserole

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Ingredients
  Yellow squash 1 1⁄2 Pound
  Olive oil 1 Teaspoon
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Grated carrot 1⁄4 Cup (4 tbs)
  Condensed low fat low sodium cream of chicken soup 10 3⁄4 Ounce (Undiluted, 1 Can)
  Fat free sour cream 8 Ounce (1 Carton)
  Chopped fresh parsley 1 Tablespoon
  Chopped fresh oregano 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Herb seasoned stuffing mix 1 Cup (16 tbs) (Divided)
  Cooking spray 1
Directions

1. Preheat oven to 325°.
2. Cut squash into quarters. Cook squash in boiling water 12 minutes or until very tender. Drain. Place squash in a large bowl; mash with a potato masher. Set aside.
3. Heat oil in a small skillet over medium-high heat; add onion and carrot. Saute 3 minutes.
4. Add onion mixture to squash. Stir in soup and next 5 ingredients.
5. Sprinkle 1/2 cup stuffing mix in an 8-inch square baking dish coated with cooking spray. Spoon squash mixture over stuffing mix; top with remaining stuffing mix. Bake, uncovered, at 325° for 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Healthy
Cook Time: 
45 Minutes

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