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food.com

Summer Squash and Carrot Casserole

5.0(8)

Make and share this Summer Squash and Carrot Casserole recipe from Food.com.

by Kree·published 2003-06-12

Open original recipe

Vegetable

Servings

10

10 serving(s)

Total time

40 min

prep 10 min

Calories / serving

260 kcal

Ingredients (7)

serves

2 lbs summer squash or 2 lbs zucchini, sliced (6 cups)zucchini
1/4 cup onion, choppedonion
1 (10 ounce) can cream of chicken soupcream
1 cup sour creamsour-cream
1 cup carrot, shreddedcarrot
1 (8 ounce) package herb seasoned stuffing mix
1/2 cup butter, meltedbutter

Instructions (9 steps)

01Cook squash and onion in boiling, salted water for 5 minutes; drain.
02Combine soup and sour cream; stir in carrots.
03Fold in squash and onion.
04Combine stuffing and butter.
05Spread half of stuffing in bottom of 9x13-inch pan.
06Spoon squash mixture on top of stuffing.

07Sprinkle remaining stuffing over top.

08Bake at 350 degrees, uncovered, for 25-30 minutes.

09Note: Can easily be made ahead and served later!

Nutrition (per serving)

Calories: 260 kcal
Protein: 5 g
Fat: 16 g
Saturated fat: 9 g
Carbs: 25 g
Fiber: 2 g
Sugar: 6 g
Sodium: 629 mg
Cholesterol: 39 mg

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