Zucchini Summer Squash Casserole *REDID*
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
2.5 cups zucchini, halved and sliced1.5 cups summer squash, halved and sliced1 large vidalia sweet onion, chunky chopped1 can Campbells Cream of Chicken Soup 98% fat free1 cup fat free sour cream1 cup shredded carrots6 oz Stuffing mix (I use pepperidge farms sage/onion)1/2 stick of salted butter, melted
Saute squash and onion in hot skillet, sprayed with olive oil cooking spray. In the meantime, combine soup, sour cream and shredded carrots. Place 6 oz Stuffing Mix into 9x13 glass baking dish (I spray with olive oil cooking spray so it doesn't stick) and drizzle with melted butter. (It will still appear dry.) When squash mixture on stove is tender crisp, (but not mushy), add to soup/sour cream/carrot mixture. Fold in well. Spoon over stuffing mix. Bake in 350 degree oven for 30 minutes.
Serve hot.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user DAWNRHARV.
Serve hot.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user DAWNRHARV.
Nutritional Info Amount Per Serving
- Calories: 134.9
- Total Fat: 4.8 g
- Cholesterol: 12.4 mg
- Sodium: 430.7 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.7 g
- Protein: 3.8 g
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