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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Perfect for a warm winter meal or for a summer veggie meal with green beans, fresh tomatoes and cornbread. Ingredients:
2 cups yellow squash |
1 (10 ounce) can low-fat cream of chicken soup |
1 cup low-fat sour cream |
1 grated carrot |
salt and pepper |
1 small chopped onion |
pepperidge farm herb stuffing |
Directions:
1. Cook and mash squash.
2. Add soup, sour cream, carrot, onion, salt & pepper to squash.
3. Spray casserole with non-stick cooking spray.
4. Cover bottom with crumbs.
5. Add squash mixture.
6. Bake at 350* for 35 minutes.
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