Cream Squash Casserole Recipe

click to rate
0 votes | 618 views
Servings: 8

Ingredients

Cost per serving $1.12 view details
  • 1 1/2 pound yellow squash, sliced
  • 1 (10 3/4 ounce.) can condensed cream of chicken soup, undiluted
  • 1 (8 ounce.) carton lowfat sour cream
  • 1 (4 ounce.) jar pimento, liquid removed and sliced (optional)
  • 1 (8 1/2 ounce.) can water chestnuts, thinly sliced
  • 2 med. onions, finely minced
  • 1 stick butter
  • 1 (8 ounce.) pkg. Pepperidge Farm herbed stuffing mix

Directions

  1. Cook squash in salted water till tender (12-15 min). Drain well. Heat 2 Tbsp. of butter from stick; saute/fry onions. Use remaining butter; heat and add in stuffing. Reserve some stuffing for top; add in ingredients except stuffing to top.
  2. Mix to squash. Put stuffing mix in bottom of lightly greased casserole. Top with squash mix. Sprinkle remaining stuffing over top. Bake at 350 degrees for 30 min.

Toolbox

Add the recipe to which day?
« Today - May 30 »
Today - May 30
May 31 - Jun 06
June 7 - 13
June 14 - 20
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 225g
Recipe makes 8 servings
Calories 273  
Calories from Fat 174 64%
Total Fat 19.74g 25%
Saturated Fat 11.22g 45%
Trans Fat 0.0g  
Cholesterol 48mg 16%
Sodium 359mg 15%
Potassium 445mg 13%
Total Carbs 21.71g 6%
Dietary Fiber 1.6g 5%
Sugars 4.42g 3%
Protein 4.08g 7%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment