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Add a photoServings: 6
Ingredients
- 1Â 1/2 lb Fresh yellow squash
- 1 can Cream of chicken soup
- 1/4 c. Minced pimento
- 4 sm Carrots, grated
- 1 pkt (small) herb Pepperidge Farm stuffing mix
- 1 sm Onion, minced
- 1 c. Lowfat sour cream
- 1 stk margarine
Directions
- Cook the squash and mash; drain well. Season to taste. Saute/fry the carrots and minced onion in butter. Add in the pimento, lowfat sour cream, soup and squash.
- Add in 1/2 package of the stuffing mix and mix well. Line a shallow 1-1/2 qt baking dish with the other 1/2 of the stuffing mix and one stick of melted margarine. Reserve a little of the mix to sprinkle on top and about 15 min before removing from the oven. Place the squash mix in the dish and bake at 350 for 30 to 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 6 servings | |
| Calories 290 | |
| Calories from Fat 230 | 79% |
| Total Fat 26.0g | 33% |
| Saturated Fat 8.15g | 33% |
| Trans Fat 2.8g | |
| Cholesterol 24mg | 8% |
| Sodium 565mg | 24% |
| Potassium 488mg | 14% |
| Total Carbs 12.72g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.05g | 4% |
| Protein 3.82g | 6% |
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