Ingredients for Stuffing Summer Squash Casserole
- Seasoned Stuffing Mix
- 2 medium summer squash (about 1 pound), diced
- 1/2 cup diced carrots
- Cream Of Chicken Soup
- 1/2 cup sour cream
- 1 teaspoon dried thyme
- Ground Black Pepper
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How to Make Stuffing Summer Squash Casserole
- Preheat oven to 350°F (175°C).
- Prepare a 6-ounce box of stuffing mix according to package directions, but reduce the water to 3/4 cup.
- Spread half of the prepared stuffing evenly in a greased 2-quart baking dish.
- In a large saucepan, combine 2 medium summer squash (about 1 pound), diced, and 1/2 cup diced carrots. Add 1/2 cup of boiling water, cover, and cook for 8-10 minutes, or until the vegetables are tender.
- Drain the vegetables well.
- Stir in 10.75 ounces (about 1 1/2 cups) of cream of mushroom soup, 1/2 cup sour cream, 1/4 cup minced yellow onion, 1 teaspoon dried thyme, and salt and pepper to taste.
- Spoon the vegetable mixture evenly over the layer of stuffing in the baking dish.
- Top with the remaining stuffing, spreading it evenly.
- Bake for 35-40 minutes, or until heated through and the topping is golden brown.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
15g
Fat
13g
Carbs
7g