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Baked Squash Casserole

The.Southerner's picture
  Squash 3 Pound (Use Fresh)
  Margarine 1⁄2 Cup (8 tbs)
  Herb seasoned stuffing mix 8 Ounce (1 Package Pepperidge Farm Brand)
  Onion 1 , chopped
  Chopped green bell pepper 1 Cup (16 tbs)
  Carrot 1 , grated
  Canned cream of chicken soup 10 Ounce (1 Can)
  Grated cheddar cheese 1 Cup (16 tbs)
  Sour cream 8 Ounce (1 Carton)

Preheat oven to 350°.
Cook squash in salted water.
Drain well.
Melt margarine and mix in 1/2 of stuffing mix.
Combine squash, onion, bell pepper, carrot, soup, Cheddar cheese, and sour cream.
Put in dish and top with remaining stuffing mix.
Bake covered for 45 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3035 Calories from Fat 1662

% Daily Value*

Total Fat 193 g297.1%

Saturated Fat 71 g355.2%

Trans Fat 0 g

Cholesterol 261.7 mg87.2%

Sodium 4817.2 mg200.7%

Total Carbohydrates 248 g82.7%

Dietary Fiber 32.7 g130.9%

Sugars 62.8 g

Protein 78 g156.9%

Vitamin A 414.6% Vitamin C 593.5%

Calcium 182.6% Iron 114%

*Based on a 2000 Calorie diet

Baked Squash Casserole Recipe