Summer Squash Stuffing Bake Recipe

4 2 4
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Summer Squash Stuffing Bake Recipe

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4 2 4
Publisher Photo
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.
Recommended: Baking with Squash
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

3/4 cup: 229 calories, 7g fat (2g saturated fat), 14mg cholesterol, 748mg sodium, 34g carbohydrate (9g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.

  • 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
  1. 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.
  2. In a large bowl, combine the soup, sour cream and carrots. Drain squash mixture; gently stir into soup mixture.
  3. 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

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twinsfla User ID: 2583200 248990
Reviewed Jun. 3, 2016

"Delicious! Sometimes I use zucchini for half of the vegetables. Always great!??"

MY REVIEW
Schmiedt User ID: 3889802 78889
Reviewed Jun. 24, 2011

"Excellent!"

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