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Creamy Squash Casserole Recipe
|Summer squash||1 Pound, cut into 1/4-inch slices|
|Zucchini||1 Pound, cut into 1/4-inch slices|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Herb seasoned stuffing mix||2 Cup (32 tbs)|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Shredded carrots||1 Cup (16 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
Calories 730 Calories from Fat 426
% Daily Value*
Total Fat 49 g75.8%
Saturated Fat 28.7 g143.3%
Trans Fat 0 g
Cholesterol 129.4 mg
Sodium 1466.2 mg61.1%
Total Carbohydrates 63 g20.8%
Dietary Fiber 9.6 g38.3%
Sugars 19.5 g
Protein 15 g29.6%
Vitamin A 311.2% Vitamin C 140.2%
Calcium 30.8% Iron 21.5%
*Based on a 2000 Calorie diet
Microwave at High for 7 to 8 minutes, or until vegetables are tender-crisp, stirring twice.
Place butter in small mixing bowl.
Microwave at High for 1 1/4 to 1 1/2 minutes, or until butter melts.
Stir in stuffing mix until moistened.
In small mixing bowl, blend soup, carrots, sour cream, salt and pepper.
Stir into squash and onion mixture.
Sprinkle evenly with stuffing mixture.
Reduce power to 70% (Medium High).
Microwave, uncovered, for 12 to 18 minutes, or until hot and bubbly, rotating casserole once.