Directions:
- In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside.
- In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture.
- Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.03 Kcal (214 kJ) | ||
| Calories from fat | 16.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 3% | |
|---|---|---|---|
| Cholesterol | 4.96mg | 2% | |
| Sodium | 124.02mg | 5% | |
| Potassium | 219.58mg | 5% | |
| Total Carbs | 6.96g | 2% | |
| Sugars | 2.97g | 12% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 2.3g | 5% | |
| Vitamin C | 26.8mg | 45% | |
| Iron | 0.1mg | 1% | |
| Calcium | 55.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 34.86 Kcal (146 kJ) | ||
| Calories from fat | 11.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.23g | 3% | |
|---|---|---|---|
| Cholesterol | 3.39mg | 2% | |
| Sodium | 84.73mg | 5% | |
| Potassium | 150.01mg | 5% | |
| Total Carbs | 4.75g | 2% | |
| Sugars | 2.03g | 12% | |
| Dietary Fiber | 0.96g | 6% | |
| Protein | 1.57g | 5% | |
| Vitamin C | 18.3mg | 45% | |
| Iron | 0.1mg | 1% | |
| Calcium | 38mg | 6% | |
* 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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