Peggy Newland's Summer Squash Casserole

Name: Peggy Newland''s Summer Squash Casserole Recipe
Yield: 1
Ingredients: Nonstick cooking spray for the casserole dish; 6 ounces herb-seasoned stuffing mix; 3/4 cup unsalted butter melted; 2 pounds yellow squash sliced; 1 medium onion chopped; 1 cup shredded carrots; 1 can Amy's Kitchen organic cream of mushroom soup; 1 cup Daisy sour cream; 1/4 cup chopped water chestnuts; 1 tsp. salt; 3/4 tsp. freshly-ground pepper

Number of Servings: 1

Ingredients

Nonstick cooking spray for the casserole dish6 ounces herb-seasoned stuffing mix3/4 cup unsalted butter, melted2 pounds yellow squash, sliced1 medium onion, chopped1 cup shredded carrots1 can Amy's Kitchen organic cream of mushroom soup1 cup Daisy sour cream1/4 cup chopped water chestnuts1 tsp. salt3/4 tsp. freshly-ground pepper

Directions

Preheat the oven to 350 degrees F. Coat a 2- quart casserole with nonstick cooking spray and set aside. In a small bowl, mix together the stuffing mix with 1/4 cup of the butter and set aside. Warm a large saute' pan over medium heat. Add the squash, onions, carrots, adn remaining 1/2 cup of the butter. Saute' until the squash is soft, 8 to 10 minutes. Place half of the stuffing mix on the bottom of a 2-quart casserole. Place the squash mixture on top, and then cover with the remaining stuffing. Bake, uncovered, for 25 to 30 minutes, or until browned on top.

Makes approximately 8, 1 cup servings.

Number of Servings: 1

Recipe submitted by SparkPeople user BFFM2008.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 2,237.6
Total Fat: 144.1 g
Cholesterol: 305.6 mg
Sodium: 6,354.5 mg
Total Carbs: 205.7 g
Dietary Fiber: 20.5 g
Protein: 44.4 g

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