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Ingredientes
- 2 lbs. yellow squash, sliced
- Salt and pepper to taste
- Tabasco to taste
- 1 can (10 3/4 ounce.) cream of chicken soup
- 1 c. lowfat sour cream
- 2 carrots, coarsely minced
- 1 med. onion, minced
- 1/4 pound butter, melted
- 1 pkg. (8 ounce.) Pepperidge Farm Herb Stuffing
Direcciones
- In saucepan, cook squash for 5 min; drain and mash. Season to taste. Add in soup, lowfat sour cream, carrots and onion to squash.
- Combine butter and stuffing mix. Spread half the stuffing in a greased 2 qt casserole. Spoon vegetable mix on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 45 min to 1 hour.
- NOTE: This may be prepared the day before serving. (8-10 servings)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 8 servings | |
| Calories 281 | |
| Calories from Fat 201 | 72% |
| Total Fat 22.75g | 28% |
| Saturated Fat 11.96g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 540mg | 23% |
| Potassium 441mg | 13% |
| Total Carbs 15.72g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.43g | 4% |
| Protein 5.32g | 9% |
