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Creamy Squash Carrot Casserole


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















2 pounds winter squash
4 ounces pimentos
one small jar
2 medium onions
finely diced
2 packages stuffing mix
1 cup sour cream
1 can soup, cream of chicken
4 small carrots
½ cup butter
one stick


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

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Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 40748% of calories 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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