Summer Squash Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 239.4
  • Total Fat: 10.4 g
  • Cholesterol: 32.4 mg
  • Sodium: 757.2 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 11.0 g

View full nutritional breakdown of Summer Squash Casserole calories by ingredient


Introduction

Basic squash casserole with added veggies and smoked red pepper. Yummy! Basic squash casserole with added veggies and smoked red pepper. Yummy!
Number of Servings: 8

Ingredients

    3 Summer squash, medium
    1 Vidalia onion
    2 celery stalks
    1 cup carrots, sliced round
    1 smoked red pepper (pimento), drained and diced
    1/2 cup Daisy Lite Sour cream
    1 cup cheddar cheese, shredded
    1/4 cup parmesan cheese
    1/2 tsp. garlic powder
    1 tsp. salt
    Pepper to taste
    Stuffing mix
    1 tablespoon vegetable oil
    1 tablespoon butter

Tips

I don't use the whole box of stuffing mix- just enough to cover. You can add the parm. on the top if you prefer.


Directions

Slice the squash and other veggies. Cook them in the oil, garlic and butter until tender. Add the carrots last if you like some crunch. Drain. In a bowl, mix veggies with the sour cream and cheese. Salt and pepper to taste. Add to a 9x13 casserole dish. Sprinkle with the stuffing mix, or if you prefer crushed whole-wheat Ritz crackers. Bake for 30 minutes at 350 degrees.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user DITA_GREGORY.