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Squash Casserole

Ingredients
  Yellow squash 6 Medium, sliced
  Onion 1 Medium, chopped
  Carrot 1 Medium, grated
  Commercial sour cream 1 Cup (16 tbs)
  Canned cream of celery soup 10 3⁄4 Ounce (1 Can, Undiluted)
  Melted butter/Margarine 1⁄2 Cup (8 tbs)
  Herb stuffing 8 Ounce (1/2 Package)
  Cornbread stuffing 8 Ounce (1/2 Package)
  Salt To Taste
  Pepper To Taste
Directions

Cook squash and onion in small amount of boiling salted water 10 to 15 minutes or until tender; drain.
Season to taste.
Combine squash mixture, carrot, sour cream, and soup.
Combine butter and stuffing.
Line a 2-quart casserole with stuffing, reserving 1/2 cup for topping.
Add squash mixture and top with remainder of stuffing.
Bake at 350° for 30 to 45 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Squash
Interest: 
Quick

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4.11
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3472 Calories from Fat 1712

% Daily Value*

Total Fat 210 g323.4%

Saturated Fat 85.6 g427.9%

Trans Fat 0 g

Cholesterol 401.8 mg133.9%

Sodium 4222.6 mg175.9%

Total Carbohydrates 345 g115%

Dietary Fiber 96.1 g384.4%

Sugars 188.1 g

Protein 117 g233.3%

Vitamin A 306.8% Vitamin C 38.9%

Calcium 44.8% Iron 9.7%

*Based on a 2000 Calorie diet

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Squash Casserole Recipe