Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 lbs Yellow Summer Squash - cut into small pieces1 medium onion, chopped1/2 stick butter1 can Campbells 98% Fat Free Cream of Chicken Soup8 oz. of Daisy Light Sour Cream1 Stove Top Stuffing Mix (dry) , flavor of your choice 1 c Reduced Fat Shredded Cheese
Preheat oven to 350
In a covered glass microwavable dish, steam squash and onion for 12 to 15 minutes - remove and drain excess water from squash
Mix into squash, Cream of Chicken & sour Cream
In a 9x13 glass cake pan, pour half of the dry stuffing mix on the bottom, add squash mixture, sprinkle with shredded cheese, add remaining dried stuffing mix and drizzle 1/2 stick melted butter over stuffing.
Bake for 30 minutes or until bubbling
Number of Servings: 8
Recipe submitted by SparkPeople user BEKANN.
In a covered glass microwavable dish, steam squash and onion for 12 to 15 minutes - remove and drain excess water from squash
Mix into squash, Cream of Chicken & sour Cream
In a 9x13 glass cake pan, pour half of the dry stuffing mix on the bottom, add squash mixture, sprinkle with shredded cheese, add remaining dried stuffing mix and drizzle 1/2 stick melted butter over stuffing.
Bake for 30 minutes or until bubbling
Number of Servings: 8
Recipe submitted by SparkPeople user BEKANN.
Nutritional Info Amount Per Serving
- Calories: 139.5
- Total Fat: 3.2 g
- Cholesterol: 9.3 mg
- Sodium: 527.9 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 3.3 g
- Protein: 6.2 g
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