Squash Casserole

April 04, 2013

131

Plain and simple, you just have to give this a try. The flavors are amazing!!

3 pounds yellow squash, washed and sliced
Salt & pepper to taste
1 medium onion, grated
1 large carrot, grated
1 can cream of chicken soup
1 cup sour cream
1/4 cup butter, melted
3 cups Pepperidge Farm Herb stuffing

Boil squash with salt and pepper until tender then drain well and add to a large bowl. Add onion, carrot, cream of chicken soup, sour cream and butter and mix well. Fold in 2 cups of the stuffing. Add mixture to a baking dish then top with remaining stuffing. Bake at 350 degrees for 30-40 minutes or until golden brown and bubbly.

Nutritions

Calories
914

Sodium
951mg
39% DV

Fat
59g
91% DV

Protein
10g
20% DV

Carbs
91g
31% DV

Fiber
6g
27% DV