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Squash Casserole |
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Serves: 8 Print this Recipe3 cups Pepperidge Farm corn bread stuffing 1/4 cup reduced calorie margarine, melted 1 (10 3/4-ounce) can Campbell's condensed cream of chicken soup 1/2 cup low-fat sour cream 2 small yellow squash, shredded (about 2 cups) 2 small zucchini, shredded (about 2 cups) 1/4 cup shredded carrots 1/2 cup shredded cheddar cheese (2 oz) 1. Mix stuffing and margarine. Reserve 1/2 cup stuffing mixture. Spoon remaining stuffing mixture into 2-qt shallow baking dish. 2. Mix soup, sour cream, yellow squash, zucchini, carrot, and cheese. Spread over stuffing mixture. Sprinkle reserved stuffing mixture over soup mixture. 3. Bake at 350°F for 40 minutes or until hot. If desired, garnish with fresh oregano and yellow squash. EXCHANGES PYRAMID SERVINGS Starch 1 1/2 Vegetable 1 Fat 2 1/2 NUTRITION FACTS Calories 210(88 calories from fat) Fat 10 g Saturated Fat 4 g Cholesterol 15 mg Sodium 618 mg* Carbohydrate 24 g Dietary Fiber 3 g Sugars 4 g Protein 6 g * >400 mg of sodium This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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