SUMMER SQUASH STUFFING BAKE

Summer Squash Stuffing Bake image

A convenient stuffing mix adds comforting flavor to this creamy yellow squash bake. The simple side would be tasty with chicken or pork entrees. -Ruth Peterson, Jenison, Michigan

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 9

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 fat-free sour cream
2 medium carrots, finely shredded

Steps:

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).

Nutrition Facts : Calories 229 calories, Fat 7g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 748mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges