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Calico Squash Casserole

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Submitted by lagan

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

1 453.6
½ 226.8
POUND G ZUCCHINI
sliced
1 237
CUP ML WATER
½ 118
CUP ML ONIONS
chopped
¼ 59
3 45
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
chopped
¼ 59
CUP ML BUTTER
or margarine, and divided
1 237
10-3/4
OUNCE SOUP, CREAM OF CHICKEN
undiluted
8 231.2
OUNCES ML/G WATER CHESTNUTS
drained and chopped
½ 118
CUP ML YOGURT
low-fat, plain
¼ 59
CUP ML PIMENTOS
chopped
1 1
EACH EACH CARROTS
large, grated
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

Combine first 3 ingredients in a medium saucepan; bring to a boil.

Cover, reduce heat, and simmer 8 minutes or until squash is just tender.

Drain and set aside. Sauté onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside.

Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve ⅓ cup mixture.

Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12 x 8 x 2 inch baking dish .

Sprinkle with reserved stuffing mixture. Bake at 350℉ (180℃) for 30 minutes or until casserole is thoroughly heated.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 206 43% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 362mg 15%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 8%
Sugars g
Protein 9g
Vitamin A 51% Vitamin C 78%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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