Summer Squash Casserole With Sour Cream

Veggie.Lover's picture

Oct. 24, 2010

Ingredients

Crookneck/Zucchini squash 2 Pound , sliced 3/8 inch thick to make 7 cups
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 2 Cup (32 tbs)

Directions

Cook summer squash with onion in boiling salted water.

Drain well.

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 1/2x2-inch baking dish.

Spoon vegetable mixture atop.

Sprinkle with remaining stuffing mixture.

Bake at 350° till heated through, 25 to 30 minutes.

Microwave cooking directions: Combine squash and onion in a 12x7 1/2x2-inch nonmetal baking dish.

Add 1/4 cup water.

Cover and cook in countertop microwave oven till squash is crisp-tender, about 15 minutes; stir every 3 minutes.

Drain well.

Combine soup and sour cream; stir in carrot.

Fold in squash and onion.

In nonmetal bowl micro-melt butter about 30 seconds.

Stir in stuffing mix.

Spread half the stuffing mixture in same nonmetal baking dish.

Microcook, uncovered, till heated through, about 7 minutes; give dish a half-turn after 4 minutes.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1486Calories from Fat 857

 % Daily Value*

Total Fat 99 g152.3%

Saturated Fat 57 g285%

Trans Fat 0 g

Cholesterol

Sodium 1916 mg79.83%

Total Carbohydrates 131 g43.7%

Dietary Fiber 26 g104%

Sugars 21 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet