** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This is a great vegetable dish to serve by itself or to compliment a poultry dinner. The flavors of the fresh ingredients combine naturally with the savory stuffing for a taste treat.
1. Combine first 3 ingredients in a medium saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 8 minutes or until squash is just tender.
3. Drain and set aside. Saute onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside.
4. Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture.
5. Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12" x 8" x 2" baking dish.
6. Sprinkle with reserved stuffing mixture. Bake at 350 F for 30 minutes or until casserole is thoroughly heated.
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Dietary Notes:
This recipe is low-cholesterol with 8.5mg per serving
This recipe is high in Vitamin A with 43% of your daily recommended intake per serving. This recipe is high in Vitamin C with 24% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yogurt, Gluten, Bell Pepper, Spring Onion, Onion allergies.
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