Directions:
- Preheat oven to 350 degreeF. Combine squash,carrot,onion,bell pepper,salt, black pepper and cayenne pepper in medium saucepan; cover with water. Bring to a boil;cook 5 minutes or until tender; drain
- Combine soup and sour cream in 13x9-inch casserole; mix well. Stir in vegetable mixture and spread evenly. Sprinkle cheeses on top.
- Top with dry stuffing mix. Bake, covered, 30 minutes or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.73 Kcal (698 kJ) | ||
| Calories from fat | 100.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.18g | 17% | |
|---|---|---|---|
| Cholesterol | 29.98mg | 10% | |
| Sodium | 712.46mg | 30% | |
| Potassium | 209.34mg | 4% | |
| Total Carbs | 9.03g | 3% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 7.74g | 15% | |
| Vitamin C | 25.3mg | 42% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 7.5mg | 41% | |
| Calcium | 196.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 100.22 Kcal (420 kJ) | ||
| Calories from fat | 60.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 17% | |
|---|---|---|---|
| Cholesterol | 18.02mg | 10% | |
| Sodium | 428.25mg | 30% | |
| Potassium | 125.83mg | 4% | |
| Total Carbs | 5.43g | 3% | |
| Sugars | 1.96g | 13% | |
| Dietary Fiber | 0.75g | 5% | |
| Protein | 4.65g | 15% | |
| Vitamin C | 15.2mg | 42% | |
| Vitamin A | 0.3mg | 17% | |
| Iron | 4.5mg | 41% | |
| Calcium | 118.2mg | 20% | |
* 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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