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Ingredientes
- 6 c. Summer squash -- sliced
- 1/4 c. Onion -- minced
- 1 can Cream of chicken soup
- 1 c. Lowfat sour cream
- 1 c. Carrots -- shredded
- 1 x 8-ounce pkg
- 1/2 c. Margarine -- melted
- Â Â Herb-seasoned stuffing
Direcciones
- Cook summer squash and onion in boiling water for 5 min. Drain and set aside. Combine chicken soup and lowfat sour cream. Stir in carrots. Mix in= liquid removed squash and onion. In a separate bowl combine stuffing mix and margarine. Spread 1/2 stuffing fold in bottom of 8" x 12" baking dish. Spoon vegetable mix on top. Sprinkle with remaining stuffing mix. Bake at 350 F for 25-30 min or possibly till heated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 7 servings | |
| Calories 242 | |
| Calories from Fat 197 | 81% |
| Total Fat 22.29g | 28% |
| Saturated Fat 6.99g | 28% |
| Trans Fat 2.41g | |
| Cholesterol 21mg | 7% |
| Sodium 478mg | 20% |
| Potassium 371mg | 11% |
| Total Carbs 9.3g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.4g | 3% |
| Protein 3.06g | 5% |
