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Squash Casserole
Recipes
Squash Casserole
6 servings
40 minutes total (Active 15 minutes)

Ingredients

  • 3 medium yellow squash
  • 1 small yellow onion
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 (6 oz) package cornbread stuffing mix
  • 1 cup shredded cheddar cheese

Steps

    1. Preheat oven to 400°F. Cut squash lengthwise into quarters; cut into ½-inch pieces (6 cups). Chop onion finely.
    2. Place squash and onions in microwave-safe dish. Cover and microwave on HIGH 7–8 minutes until tender; drain thoroughly.
    3. Combine soup, sour cream, and stuffing mix; fold in squash mixture. Transfer to 2-quart baking dish; top with cheese. Bake 25–30 minutes until hot and bubbly; let stand 5 minutes before serving.
Other Preparation Methods

    • Sauté: Preheat large sauté pan on medium 2–3 minutes. Place 3 tablespoons garlic-herb butter in pan, then add ½ cup sliced red bell pepper and 4 cups ¼-inch-thick yellow squash slices; cook and stir 3–4 minutes until squash is tender.
    • Grill: Preheat grill (or grill pan) on medium. Cut 4 medium yellow squash in half lengthwise. Place squash and 1 cup Italian dressing in zip-top bag; let stand 10 minutes to marinate. Place on grill; cook 5–6 minutes on each side until tender.

Amount per ⅙ recipe serving: Calories 330, Total Fat 20g, Sat Fat 9g, Trans Fat 0g, Chol 45mg, Sodium 990mg, Total Carb 28g, Fiber 2g, Sugars 7g, Protein 11g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 6%