Try this Summer Squash Casserole recipe, or contribute your own.
Suggest a better description1. Put Scilced squash and carrots in a large bowl
2. Add Sour Cream and Soup , Mix Well
3. Pour into large baking dish
4. Place Stuffing Mix ( dry/uncooked) evenly over top
5. Bake at 350 for about 30-40 minutes or until squash is tender.
Very Tastey , Quick and Easy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 4 | ||
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Calories: 108 | ||
Calories from Fat: 44 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 513.6mg | 18 % | |
Potassium 658.1mg | 17 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 11.6g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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