summer squash casserole

Name: summer squash casserole Recipe
Yield: 8
Ingredients: 2 lbs. squash sliced; 1 chopped onion; 1 c. Shredded carrot; fresh basil; 1 can 98% fat free cream of chicken soup; 1 C. light sour cream; 1 (8 oz.) package stuffing; 1/2 C. melted eath balance buttery spread

Number of Servings: 8

Ingredients

2 lbs. squash, sliced1 chopped onion1 c. Shredded carrotfresh basil1 can 98% fat free cream of chicken soup1 C. light sour cream1 (8 oz.) package stuffing1/2 C. melted eath balance buttery spread

Directions

in a 9X11 or larger pan, mix melted butter and dressing. Place in a 350 degree oven for 5- 10 minutes. Reserve 1/2 C to sprinkle on top. Mix soup and sour cream. Lightly cook all veggies - drain and cool somewhat. Fold squash into the soup - be careful not to mash up the squash. Pour over crumbs, top with extra stuffing and bake for 25 - 30 minutes!

Number of Servings: 8

Recipe submitted by SparkPeople user MILLIONMOM.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 238.5
Total Fat: 18.0 g
Cholesterol: 14.3 mg
Sodium: 708.1 mg
Total Carbs: 16.5 g
Dietary Fiber: 3.0 g
Protein: 3.4 g

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