Directions:
- Place squash, carrots and onions in medium pot. Cover with water. Bring to a boil, then reduce heat and continue to cook till fork tender. Drain well in collander.
- Melt the stick of butter in bottom of casserole. Mix in the cornbread stuffing. (Reserve half of mixture to use as topping).
- Spread other half on the bottom of the casserole.
- Combine cream of chicken and sour cream with the drained squash. Add black pepper to taste.
- Add to casserole dish and then top with remaining cornbread topping.
- Bake at 350 degrees for 30 to 35 minutes until it bubbles around edges and is golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.7 Kcal (769 kJ) | ||
| Calories from fat | 86.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.61g | 15% | |
|---|---|---|---|
| Cholesterol | 23.88mg | 8% | |
| Sodium | 289.94mg | 12% | |
| Potassium | 265.03mg | 6% | |
| Total Carbs | 21.66g | 7% | |
| Sugars | 4.86g | 19% | |
| Dietary Fiber | 3.07g | 12% | |
| Protein | 3.36g | 7% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.6mg | 3% | |
| Calcium | 42.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 135.9 Kcal (569 kJ) | ||
| Calories from fat | 64.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.11g | 15% | |
|---|---|---|---|
| Cholesterol | 17.67mg | 8% | |
| Sodium | 214.5mg | 12% | |
| Potassium | 196.07mg | 6% | |
| Total Carbs | 16.03g | 7% | |
| Sugars | 3.6g | 19% | |
| Dietary Fiber | 2.27g | 12% | |
| Protein | 2.49g | 7% | |
| Vitamin C | 4.3mg | 10% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.4mg | 3% | |
| Calcium | 31.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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