Summer Squash Casserole
- Number of Servings: 8
Ingredients
2 1/2 lbs yellow squash, sliced1 onion, diced1 can campbells cream of chicken soup (98% fat free)8 oz fat free sour cream1/2 cup shredded carrots1 lb cooked boneless skinless chicken breast, in bite size pieces8 oz stuffing mix, dry1/4 cup smart balance light, or preferred margarine, melted
cook squash and onion until tender. Drain. Mix sour cream, cream soup, carrots, and chicken in with squash. In separate bowl, mix stuffing mix and smart balance. Spread 1/2 of stuffing mixture into bottom of 9x13 baking pan. pour in squash mixture, then top with other half of stuffing. Bake uncovered at 350 degrees F for 30 min.
Number of Servings: 8
Recipe submitted by SparkPeople user COFFEENURSE05.
Number of Servings: 8
Recipe submitted by SparkPeople user COFFEENURSE05.
Nutritional Info Amount Per Serving
- Calories: 155.3
- Total Fat: 5.9 g
- Cholesterol: 24.3 mg
- Sodium: 634.3 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 1.8 g
- Protein: 11.3 g
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