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Creamy Squash Carrot Casserole

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Submitted by Pearl1

A rich and scrumptious casserole made with fresh squash, creamy soups and pimentos.

YIELD

8 servings

PREP

15 min

COOK

40 min

READY

55 min

Ingredients

2 907.2
POUNDS G WINTER SQUASH
fresh *
4 115.6
OUNCES ML/G PIMENTOS
one small jar
2 2
MEDIUM MEDIUM ONIONS
finely diced
2 2
PACKAGES PACKAGES STUFFING MIX
1 237
CUP ML SOUR CREAM
4 4
SMALL SMALL CARROTS
grated
½ 118
CUP ML BUTTER
one stick

Directions

Cook squash in salted water and drain. Mash. Mix all other ingredients with squash except ½ stuffing mix.

Half the stuffing to begin with.

Mix half the stuffing mix with the butter. Line casserole dish with part of butter mix.

Fill with filling and top with rest of butter mix. Cook 350℉ (180℃) for 40 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 407 48% from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 1311mg 55%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 17%
Sugars g
Protein 17g
Vitamin A 107% Vitamin C 34%
Calcium 13% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 
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