This casserole is creamy with a wonderful herbed topping. You can also mix leftover turkey or pork in this dish and serve as a main dish after the holidays.
Ingredients
- 1 ½ pounds yellow crookneck squash – peeled, seeded, and sliced
- 1 onion, thinly sliced
- 1 carrot, grated
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) container sour cream
- 1 cup butter
- 7 ½ ounces herbed dry bread stuffing mix
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
Step 3
Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
Step 4
Bake for 30 minutes, until golden brown and bubbly.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 423 | |
% Daily Value * | |
Total Fat32g | 41% |
Saturated Fat19g | 96% |
Cholesterol77mg | 26% |
Sodium858mg | 37% |
Total Carbohydrate29g | 11% |
Dietary Fiber2g | 8% |
Total Sugars5g | |
Protein6g | |
Vitamin C16mg | 81% |
Calcium89mg | 7% |
Iron2mg | 10% |
Potassium399mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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