Summer Squash Casserole Recipe

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Ingredients:

Serving

6 medium zucchini (about 7 cups) or 6 medium summer squash, halved lengthwise and cut into 3/8-inch slices (about 7 cups)
1/4 cup chopped onion
1 (10 3/4 oz) can cream of onion soup
1 (8 oz) carton sour cream
1 cup shredded carrot
2 cups herb seasoned stuffing mix
1/4 cup butter, melted

Directions:

In a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain.
In a large mixing bowl, combine the soup and sour cream; stir in the carrots.
Fold in the zucchini mixture; set aside.
In a smaller bowl, toss the stiffing mix and melted butter.
Sprinkle half the stuffing mixture into an ungreased 2 quart baking dish.
Spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture.
Bake, uncovered, at 350° for 25-30 minutes or until heated through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	55.8 Kcal (234 kJ)
Calories from fat	45.2 Kcal
		% Daily Value*
Total Fat	5.02g	8%
Cholesterol	13.53mg	5%
Sodium	30.36mg	1%
Potassium	91.51mg	2%
Total Carbs	2.32g	1%
Sugars	0.91g	4%
Dietary Fiber	0.53g	2%
Protein	0.59g	1%
Vitamin C	3.3mg	6%
Vitamin A	0.2mg	6%
Iron	0.1mg	1%
Calcium	13.6mg	1%

Amount Per 100 g
Calories	67.93 Kcal (284 kJ)
Calories from fat	55.02 Kcal
		% Daily Value*
Total Fat	6.11g	8%
Cholesterol	16.48mg	5%
Sodium	36.96mg	1%
Potassium	111.4mg	2%
Total Carbs	2.82g	1%
Sugars	1.11g	4%
Dietary Fiber	0.65g	2%
Protein	0.72g	1%
Vitamin C	4.1mg	6%
Vitamin A	0.2mg	6%
Iron	0.1mg	1%
Calcium	16.6mg	1%

* 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.

Tastes

salty
savory
bitter
sweet

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