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Ingredients
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1 ½ pounds yellow crookneck squash - peeled, seeded, and sliced
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1 onion, thinly sliced
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1 carrot, grated
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1 (10.75 ounce) can condensed cream of chicken soup
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1 (8 ounce) container sour cream
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1 cup butter
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7 ½ ounces herbed dry bread stuffing mix
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
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Bake for 30 minutes, until golden brown and bubbly.
Nutrition Facts (per serving)
423 | Calories |
32g | Fat |
29g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 423 | |
% Daily Value * | |
Total Fat 32g | 41% |
Saturated Fat 19g | 96% |
Cholesterol 77mg | 26% |
Sodium 858mg | 37% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 2g | 8% |
Total Sugars 5g | |
Protein 6g | 12% |
Vitamin C 16mg | 18% |
Calcium 89mg | 7% |
Iron 2mg | 10% |
Potassium 399mg | 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.