: Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until squash is just tender. Drain and set aside. : Saute onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside. : Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture. : Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12" x 8" x 2" baking dish. Sprinkle with reserved stuffing mixture. Bake at 350F for 30 minutes or until casserole is thoroughly heated. Yield: 6 to 8 servings. From Betty J. Casey of Alabama; December, 1990 "Southern Living".
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 150 (51%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 18mg||6 %|
|Sodium 614.1mg||21 %|
|Potassium 158.4mg||4 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 29.3g|
|Protein 5.4g||8 %|
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Calories per serving: 294
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