Summer Squash Casserole
A friend of mine gave me this recipe & I liked it very much.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/2 cup butter melted
- 1 cup carrots shredded
- 1/4 cup onion chopped
- 6 cups (2 lbs.) squash or zucchini sliced
- 1 can cream of chicken soup or mushroom soup
- 1 cup dairy sour cream
- 1 8oz. pkg herb seasoned stuffing mix
- Carbohydrate 216.052696725062 g
- Cholesterol 1055.36000082587 mg
- Fat 402.459597889027 g
- Fiber 37.7225059820189 g
- Protein 42.8644606280722 g
- Saturated Fat 253.79650815763 g
- Serving Size 1 1 Serving (2818g)
- Sodium 2939.81430531104 mg
- Sugar 178.330190743043 g
- Trans Fat 28.2460392950151 g
- Calories 4520 calories
Cook sliced squash or zucchini & chopped onion in salted water, boiling 5 minutes, drain. combine the soup & sour cream. Stir in shredded carrots. Fold in drained squash & onion. Combine stuffing mix & butter. Spread 1/2 of stuffing mixture in bottom of 11x8x2 inch baking dish. Spoon vegetable mixture over top with remaining stuffing. Bake at 350 for 25-30 minutes or till heated thoroughly.
