Squash Casserole
I got this recipe off the internet and made some changes in it. It turned out really
good!
- Preparing Time: 50 minutes
- Total Time: 50 minutes
- Served Person: 10
side dish
casseroles
easy to make
american
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1 can cream of chicken soup
- 1 stick butter
- 1 bell pepper chopped
- 2 onions chopped
- 4 yellow squash and 4 zucchini squash chopped
- 2 packages stuffing mix
- 1 jar pimentos
- 1 cup sliced olives
- Carbohydrate 7.01454328571429 g
- Cholesterol 46.4185 mg
- Fat 18.6006434285714 g
- Fiber 1.35326573250634 g
- Protein 4.41218957142857 g
- Saturated Fat 10.2575277142857 g
- Serving Size 1 1 Serving (130g)
- Sodium 432.03255 mg
- Sugar 5.66127755320794 g
- Trans Fat 1.39743368571429 g
- Calories 208 calories
Cook squash in water, stirring frequently, until they are completely broken down. Drain and set aside. Saute onions and bell peppers in melted butter, until the vegetables are tender. Add the squash and mix thoroughly. Stir in the next three ingredients,and cook 5 more minutes. Stir in the pimentos and the olives. Transfer squash mixture to baking dish, place in oven, and bake 30 minutes.
