Summer Squash Casserole
"This probably loaded with calories but it is also loaded with flavor. It is nice to make when your garden gives you tons of squash and you get tired of doing the same old thing."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (273.7 g)
- Calories 525
- Total Fat - 26 g
- Saturated Fat - 6.4 g
- Cholesterol - 36.8 mg
- Sodium - 796.9 mg
- Total Carbohydrate - 65.3 g
- Dietary Fiber - 8.3 g
- Sugars - 17.1 g
- Protein - 9.4 g
- Calcium - 117.9 mg
- Iron - 4.9 mg
- Vitamin C - 20.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Cook the squash and onion in some water for 5 minutes; drain well.
Step 2
Mix together the soup and sour cream and stir in the shredded carrot then fold in the squash and onion.
Step 3
Combine the stuffing mix with the melted butter; mix well and spread half of it in a 7 1/2" x12" pan.
Step 4
Add the squash mixture and then add the rest of the stuffing mix on top.
Step 5
Bake 350 degrees for 25-30 minutes.
Tips
No special items needed.
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