Carrot Squash Casserole
Recipe: #14693
October 18, 2014
Categories: Casseroles, Side Dishes, Squash, Christmas, Sunday Dinner, Thanksgiving, Oven Bake, Vegetarian, Vegetarian Dinner, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (536.1 g)
- Calories 772
- Total Fat - 39.1 g
- Saturated Fat - 17.1 g
- Cholesterol - 382.5 mg
- Sodium - 3175.1 mg
- Total Carbohydrate - 37.9 g
- Dietary Fiber - 4.1 g
- Sugars - 6.5 g
- Protein - 67.4 g
- Calcium - 145.5 mg
- Iron - 6.1 mg
- Vitamin C - 7.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook squash and onion in boiling water for 5 minutes; drain well.
Step 2
Fold in carrots soup and sour cream.
Step 3
Combine butter and stuffing mix. Put 2/3 of this in bottom of 12 inch pan. Spoon veggie mix of top around edges with rest of stuffing mix.
Step 4
Bake 35 minutes uncovered in 350 degree oven.
Tips
No special items needed.
0 Reviews
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