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Baked Summer Squash Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Herb stuffing mix||6 Ounce (1 Package)|
|Summer squash/Zucchini||2 Pound, sliced (Not Too, Thin)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Carrots||1 Cup (16 tbs), shredded|
|Cream of chicken soup||1 Can (10 oz)|
|Sour cream||1 Cup (16 tbs)|
Calories 387 Calories from Fat 227
% Daily Value*
Total Fat 27 g40.8%
Saturated Fat 14.9 g74.4%
Trans Fat 0 g
Cholesterol 64 mg
Sodium 667.7 mg27.8%
Total Carbohydrates 31 g10.3%
Dietary Fiber 3.8 g15.2%
Sugars 7.7 g
Protein 7 g14.1%
Vitamin A 92.8% Vitamin C 46.4%
Calcium 14.2% Iron 14.5%
*Based on a 2000 Calorie diet
Cook squash and onion together in small amount of water for 5 minutes; mix in carrots.
Season with salt.
Combine soup and sour cream; mix with vegetables.
Line 9 x 13-inch casserole dish with 1/2 of the stuffing mixture.
Add vegetable mixture.
Cover with remaining stuffing mixture.
Bake at 350 degrees for 25 minutes, or until brown.