Squash Casserole
Source of Recipe
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List of Ingredients
Number of Servings: 10
3 pounds yellow summer squash thinly sliced
1 can cream of chicken soup
1 cup carrots peeled and shredded
1 small onion chopped
1 1/2 cups sour cream
1/4 cup all-purpose flour
1 cup cheddar cheese shredded
1 package seasoned stuffing crumbs
3/4 cup butter melted
In large bowl, combine squash, soup, carrots and onion. Mix sour cream, cheddar cheese and flour; stir into squash. Toss stuffing crumbs with butter and place half in bottom of greased Dutch oven. Add squash mixture and top with remaining stuffing crumbs. Cover and bake for 1 hour.
Per serving (excluding unknown items): 273 Calories; 25g Fat (82% calories from fat); 5g Protein; 7g Carbohydrate; 65mg Cholesterol; 331mg Sodium
Recipe
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