Squash Casserole with Stuffing
fromtasteofhome.comwww.tasteofhome.com/recipes/squash-stuffing-casserole
This squash casserole with stuffing freshens up a typical stuffing casserole by adding slices of summer squash and onion pulled from either your garden or a grocery store bin.
Ingredients
Instructions
Preheat the oven to 350°F. In a large saucepan, bring the water and salt to a boil, and then add the squash and onion. Reduce the heat, cover and cook until the squash is crisp-tender, about six minutes. Drain well and set aside.
In a large bowl, combine the condensed soup, sour cream, stuffing mix and contents of its seasoning packet, the green chiles, salt and pepper. Fold in the squash mixture.
Pour the casserole mixture into a greased shallow 2-quart baking dish. Sprinkle with the cheese. Bake, uncovered, for 25 to 30 minutes or until heated through. Editor's Tip: A shallow dish gives the squash and stuffing casserole more surface area. This lets it crisp and brown on the top without becoming overly mushy underneath.
Nutrition
- Calories
- 199 calories
- Fat Content
- 10g fat (6g saturated fat)
- Cholesterol Content
- 29mg cholesterol
- Sodium Content
- 709mg sodium
- Carbohydrate Content
- 21g carbohydrate (5g sugars
- Fiber Content
- 3g fiber)
- Protein Content
- 6g protein.
