Ingredients
8
8 servings
- •1.5 pounds yellow crookneck squash - peeled, seeded, and sliced
- •1 onion, thinly sliced
- •1 carrot, grated
- •1 (10.75 ounce) can condensed cream of chicken soup
- •1 (8 ounce) container sour cream
- •1 cup butter
- •7.5 ounces herbed dry bread stuffing mix
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
- Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
- Bake for 30 minutes, until golden brown and bubbly.
Nutritional Facts
Per 8 servings
- Calories: 423
- Carbohydrate: 29g
- Fat: 32g
- Fiber: 2g
- Protein: 6g
- Sugar: 5g
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