Summer Squash Casserole

6
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"This is adapted from a recipe I found at Allrecipes.com. I was a little skeptical of the mixture of ingredients, but they actually come together quite nicely for an interesting blend of colour, flavour and texture. Feel free to use whatever kind of stuffing mix you prefer."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (201 g)
  • Calories 358.3
  • Total Fat - 16.6 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 50.3 mg
  • Sodium - 626.5 mg
  • Total Carbohydrate - 45.9 g
  • Dietary Fiber - 5.5 g
  • Sugars - 14.8 g
  • Protein - 6.8 g
  • Calcium - 82.5 mg
  • Iron - 1.7 mg
  • Vitamin C - 13 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 375F; grease a 3-quart casserole dish.

Step 2

Melt butter in a large skillet; add chicken broth and bring just to a boil.

Step 3

Add onion, zucchini and summer squash; cover and cook, stirring occasionally, 10 minutes (until squash is tender).

Step 4

Stir in soup, sour cream, and stuffing mix; combine well.

Step 5

Pour into prepared casserole dish and smooth top.

Step 6

Bake at 375F for 20-25 minutes, until stuffing is moist and top is slightly browned.

Tips & Variations


No special items needed.

Related