Summer Squash Casserole Recipe

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Ingredients:

Serving

2 lbs summer squash
1/4 cup onion, sliced in rings
1 (8 oz) package peperidge farm prepared stuffing
1 (10 oz) can cream of chicken soup
1 cup sour cream
1 cup shredded carrot
1/2 cup melted butter

Directions:

Cook squash and onion in boiling water for 8 minutes, drain.
Combine sour cream, chicken soup and carrots. Fold in squash and onion. Toss melted butter in stuffing. Spread 1/2 on bottom of oven dish, spread vegetable mixture on top, add remaining stuffing on top. Bake in 350 degree oven for 40 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	230.66 Kcal (966 kJ)
Calories from fat	178.4 Kcal
		% Daily Value*
Total Fat	19.82g	30%
Cholesterol	54.47mg	18%
Sodium	78.89mg	3%
Potassium	438.51mg	9%
Total Carbs	11.63g	4%
Sugars	4.33g	17%
Dietary Fiber	2.25g	9%
Protein	3.59g	7%
Vitamin C	29.2mg	49%
Vitamin A	0.4mg	13%
Calcium	96.1mg	10%

Amount Per 100 g
Calories	96.4 Kcal (404 kJ)
Calories from fat	74.56 Kcal
		% Daily Value*
Total Fat	8.28g	30%
Cholesterol	22.76mg	18%
Sodium	32.97mg	3%
Potassium	183.27mg	9%
Total Carbs	4.86g	4%
Sugars	1.81g	17%
Dietary Fiber	0.94g	9%
Protein	1.5g	7%
Vitamin C	12.2mg	49%
Vitamin A	0.2mg	13%
Calcium	40.2mg	10%

* 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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