Carrot Squash Casserole
Created by dienia b on October 18, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 35m
- Recipe #14693
Ingredients
- 7 cups sliced squash (yellow squash)
- 1 cup shredded carrot
- 1/2 cup yellow onion, chopped
- 1 cup sour cream
- 1/4 cup butter
- 1 can (10 ounce) condensed cream of chicken soup, undiluted
- 2 cups stuffing mix (Stovetop)
How to Make
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Step 1: Cook squash and onion in boiling water for 5 minutes; drain well.
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Step 2: Fold in carrots soup and sour cream.
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Step 3: Combine butter and stuffing mix. Put 2/3 of this in bottom of 12 inch pan. Spoon veggie mix of top around edges with rest of stuffing mix.
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Step 4: Bake 35 minutes uncovered in 350 degree oven.
Nutritional Facts
- Serving Size: 1 (536.1 g)
- Calories 772
- Total Fat - 39.1 g
- Saturated Fat - 17.1 g
- Cholesterol - 382.5 mg
- Sodium - 3175.1 mg
- Total Carbohydrate - 37.9 g
- Dietary Fiber - 4.1 g
- Sugars - 6.5 g
- Protein - 67.4 g
- Calcium - 145.5 mg
- Iron - 6.1 mg
- Vitamin C - 7.3 mg
- Thiamin - 0.3 mg