Summer Squash Casserole Recipe

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Ingredients:

Serving

18 cups sliced zucchini or yellow summer squash (about 6 lb)
6 medium carrots, shredded
3 medium onions, chopped
1-1/2 cups butter, divided
3 cans (10-3/4 oz each) condensed cream of chicken soup, undiluted
3 cups (24 oz) sour cream
3 packages (8 oz each) crushed stuffing mix

Directions:

In a Dutch oven, saute squash, carrots and onions in 6 tablespoons butter until tender; remove from the heat. Stir in soup and sour cream. Melt the remaining butter; add to stuffing mix. Gently stir into the squash mixture.
Transfer to two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until stuffing is heated through. Yield: 26-30 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	134.18 Kcal (562 kJ)
Calories from fat	100.48 Kcal
		% Daily Value*
Total Fat	11.16g	17%
Cholesterol	29.56mg	10%
Sodium	40.09mg	2%
Potassium	555.62mg	12%
Total Carbs	6.15g	2%
Sugars	1.24g	5%
Dietary Fiber	1.72g	7%
Protein	3.73g	7%
Vitamin C	37.3mg	62%
Vitamin A	0.3mg	9%
Iron	1.1mg	6%
Calcium	37.8mg	4%

Amount Per 100 g
Calories	88.83 Kcal (372 kJ)
Calories from fat	66.51 Kcal
		% Daily Value*
Total Fat	7.39g	17%
Cholesterol	19.57mg	10%
Sodium	26.54mg	2%
Potassium	367.81mg	12%
Total Carbs	4.07g	2%
Sugars	0.82g	5%
Dietary Fiber	1.14g	7%
Protein	2.47g	7%
Vitamin C	24.7mg	62%
Vitamin A	0.2mg	9%
Iron	0.7mg	6%
Calcium	25mg	4%

* 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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