A convenient stuffing mix adds comforting flavor to this creamy yellow squash bake. The simple side from Ruth Peterson of Jenison, Michigan would be tasty with chicken or pork entrees.
Featured In: 19 Side Dishes Made in a 13x9 Pan
- 3/4 cup water
- 1/4 teaspoon salt
- 4 medium yellow summer squash, cut into 1/4-inch slices
- 1/4 cup chopped onion
- 1 package (8 ounces) stuffing mix
- 2 tablespoons butter, melted
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
- 1 cup (8 ounces) fat-free sour cream
- 2 medium carrots, finely shredded
- In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and simmer for 3-5 minutes or until squash is crisp-tender. In a small bowl, combine stuffing mix and butter; set aside.
- In a large bowl, combine the soup, sour cream and carrots. Drain squash mixture; gently stir into soup mixture.
- Place half of the stuffing mixture in a 3-qt. baking dish coated with cooking spray. Layer with squash mixture and remaining stuffing mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through and golden brown (cover loosely with foil if top browns too quickly). Yield: 8 servings.
Originally published as Summer Squash Stuffing Bake in Light & Tasty June/July 2007, p37
Reviews for Summer Squash Stuffing Bake
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Reviewed Jun. 3, 2016
"Delicious! Sometimes I use zucchini for half of the vegetables. Always great!??"
Reviewed Jun. 24, 2011