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Add a photoServings: 6
Ingredients
- 2 lb Yellow summer squash, sliced
- 1/4 c. Minced onion
- 1 can (10.75-ounce) cream of chicken soup
- 1 c. Lowfat sour cream
- 1 c. Shredded carrots
- 1 pkt (8-ounce) herb seasoned stuffing mix
- 1/2 c. Margarine, melted
Directions
- In a saucepan cook squash and onion in boiling salted water for 5 min.
- Drain. Combine soup and lowfat sour cream. Stir in shredded carrots. Mix in liquid removed squash. Combine stuffing mix and margarine. Spread half of stuffing mix in the bottom of a 7x12 baking dish. Spoon vegetable mix on top.
- Sprinkle remaining stuffing over vegetables. Bake at 350 for 25 to 30 min.
- Yield: 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 6 servings | |
| Calories 243 | |
| Calories from Fat 204 | 84% |
| Total Fat 23.14g | 29% |
| Saturated Fat 7.35g | 29% |
| Trans Fat 2.82g | |
| Cholesterol 20mg | 7% |
| Sodium 225mg | 9% |
| Potassium 503mg | 14% |
| Total Carbs 8.43g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.66g | 4% |
| Protein 2.8g | 4% |
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