Creamy Summer Squash Bake

Name: Creamy Summer Squash Bake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 3 cups of thinly sliced (used vegetable peeler) zucchini; 3 cups of thinly sliced yellow squash; small can of Campbell's cream of chicken soup; fill empty soup can with same amount of sour cream; 3 oz mozzarella shredded cheese; stove top stuffing prepared according to package

(2)

Minutes to Prepare: 20
Minutes to Cook: 25

Number of Servings: 12

Ingredients

3 cups of thinly sliced (used vegetable peeler) zucchini 3 cups of thinly sliced yellow squashsmall can of Campbell's cream of chicken soupfill empty soup can with same amount of sour cream 3 oz mozzarella shredded cheesestove top stuffing prepared according to package

Directions

Thinly slice 2 small zucchini squash and 2 yellow squash (total about 6 cups) place in pan with enough water to cover bottom of the pan, bring to a boil for 3 minutes. Drain and place squash in a 9 x 13 pan. Mix soup and sour cream together, mix with squash. Prepare stove top stuffing carefully stir into squash. Sprinkle top with shredded mozzarella cheese. Put in oven at 350 degrees to bake until cheese melts and is warmed through or bubbles. Makes 12 1-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user BSMOON.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 162.0
Total Fat: 8.2 g
Cholesterol: 17.1 mg
Sodium: 340.6 mg
Total Carbs: 13.5 g
Dietary Fiber: 1.4 g
Protein: 4.9 g

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Member Reviews

NASFKAB
Interesting idea used home made soup - 5/19/20
SUNNIEDAES
Really enjoyed this. Used mushroom soup since that's what I had on hand. Using low fat soup, sour cream and cheese as well as omiting the margarine from the stuffing really lowers the fat/calorie content. Very creamy and comfort food-ish. :) Thanks for sharing this recipe. - 8/15/09