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Easy Squash Stuffing

 Easy Squash Stuffing
"My friends just rave about this creamy side dish," reports Pamela Thorson of Hot Springs, Arkansas. It's a snap to jazz up summer squash, carrots and onion with canned soup and stuffing mix.
8 ServingsPrep: 15 min. Cook: 4 hours

Ingredients

  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 2 medium yellow summer squash, cut into 1/2-inch slices
  • 1 small onion, chopped
  • 1 cup shredded carrots
  • 1 package (8 ounces) stuffing mix
  • 1/2 cup butter, melted

Directions

  • In a large bowl, combine the flour, soup and sour cream. Add the
  • vegetables and gently stir to coat.
  • Combine stuffing mix and butter; sprinkle half into a 3-qt. slow
  • cooker. Top with vegetable mixture and remaining stuffing mixture.
  • Cover and cook on low for 4-5 hours or until vegetables are tender.
  • Yield: 8 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 349 calories, 22 g fat (11 g saturated fat), 54 mg cholesterol, 891 mg sodium, 30 g carbohydrate, 2 g fiber, 6 g protein.