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Post by Tia on Sept 11, 2005 8:23:30 GMT -5
* Exported from MasterCook *
Squash Casserole
Serving Size : 8 Categories : Casseroles
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups yellow summer squash 1/4 cup onions 1 cup carrots 10 1/2 ounces Campbell's 98% Fat-Free Cream of Mushroom Soup 1 cup fat-free sour cream 6 servings Stove Top Stuffing
1. Preheat oven to 400 degrees. 2. In saucepan, mix squash (1/4 " slices),chopped onion,shredded carrots with a little water and cook, covered until squash are tender. 3. Blend mushroom soup and sour cream in small bowl. Add to drained squash mixture. 4. Spray a 4 qt. baking dish (8x8 or 9x9). 5. Layer 1/2 of 7 oz. stuffing mix, all of squash mixture, then other half of stuffing mix. 6. Bake, uncovered, for 20-25 minutes or until casserole is bubbly and topping is browned.
NOTES: You can use seasoned or unseasoned stuffing cubes. If unseasoned, add thyme, parsley, sage, salt, pepper, etc. Frozen casseroles should be baked, covered, in a 350 degree oven for about 45 minutes, then remove cover to brown top for about 15 minutes.
Description: "2 points per serving"
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Post by karianne on Feb 18, 2006 9:39:58 GMT -5
I loved this but added tuna to make it more of a meal. Could add chicken too.
Kari
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