summer squash casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of summer squash casserole calories by ingredient



Number of Servings: 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

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.

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