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Ingredientes
- 1 1/2 pound yellow squash, sliced
- 1 (10 3/4 ounce.) can condensed cream of chicken soup, undiluted
- 1 (8 ounce.) carton lowfat sour cream
- 1 (4 ounce.) jar pimento, liquid removed and sliced (optional)
- 1 (8 1/2 ounce.) can water chestnuts, thinly sliced
- 2 med. onions, finely minced
- 1 stick butter
- 1 (8 ounce.) pkg. Pepperidge Farm herbed stuffing mix
Direcciones
- Cook squash in salted water till tender (12-15 min). Drain well. Heat 2 Tbsp. of butter from stick; saute/fry onions. Use remaining butter; heat and add in stuffing. Reserve some stuffing for top; add in ingredients except stuffing to top.
- Mix to squash. Put stuffing mix in bottom of lightly greased casserole. Top with squash mix. Sprinkle remaining stuffing over top. Bake at 350 degrees for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 8 servings | |
| Calories 273 | |
| Calories from Fat 174 | 64% |
| Total Fat 19.74g | 25% |
| Saturated Fat 11.22g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 359mg | 15% |
| Potassium 445mg | 13% |
| Total Carbs 21.71g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.42g | 3% |
| Protein 4.08g | 7% |
