Try this Summer Squash Casserole recipe, or contribute your own.
Suggest a better description*Cook sliced squash and onions in boiling water fo 5 minutes. Drain.
*Combine the soup and sour cream
*Stir in carrots; fold in squash and onion
*Combine stuffing mix and melted butter
*Spread half of stuffing mixture in a greased 12x7x2 baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables
*Bake at 350 for 25 to 30 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1855g) | ||
Recipe Makes: Servings | ||
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Calories: 2042 | ||
Calories from Fat: 1575 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 175g | 233 % | |
Saturated Fat 90.2g | 451 % | |
Monounsaturated Fat 44.7g | ||
Polyunsanturated Fat 20.6g | ||
Cholesterol 384.7mg | 118 % | |
Sodium 6628.6mg | 229 % | |
Potassium 2499.6mg | 66 % | |
Total Carbohydrate 99.3g | 29 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 87.8g | ||
Protein 31.8g | 45 % | |
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: 2042
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