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Summer Squash Casserole




Source of Recipe


Unknown

SUMMER SQUASH CASSEROLE
Exchanges
Serving Size: 4

2 pounds yellow squash -- sliced
1/2 cup onion -- chopped
1 can cream of mushroom soup or cream of chicken soup
1 cup sour cream
1 cup carrot -- shredded
1 8 ounce package herb stuffing mix or
Soda crackers, Ritz, crushed

Cook squash and onion in salted boiling water for 5 minutes, drain. Fold in soup, sour cream and carrots. Place 1/2 of stuffing mix in bottom of 9x13 inch baking dish. Add squash and top with remaining stuffing mix. Bake 350º for 25-30 minutes. Cheese may be added as topping.

Per serving (calculated w/o added cheese): 188 Calories (kcal); 13g Total Fat; (57% calories from fat); 5g Protein; 17g Carbohydrate; 26mg Cholesterol; 47mg Sodium ++++ Food Exchanges: 3 Vegetable; 2 1/2 Fat