Squash Casserole

Name: Squash Casserole
Ingredients: 1 1/2 pounds yellow squash (about 4 medium); 1 teaspoon olive oil; 1/2 cup finely chopped onion; 1/4 cup grated carrot; 1 (10.75-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted; 1 (8-ounce) carton fat-free sour cream; 1 tablespoon chopped fresh parsley; 1 teaspoon chopped fresh oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup herb-seasoned stuffing mix, divided; Cooking spray

12 ingredients

4 steps

Ingredients

1 1/2 pounds yellow squash (about 4 medium)
1 teaspoon olive oil
1/2 cup finely chopped onion
1/4 cup grated carrot
1 (10.75-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
1 (8-ounce) carton fat-free sour cream
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup herb-seasoned stuffing mix, divided
Cooking spray

Directions

1

Preheat oven to 325°.
2

Cut squash into quarters. Cook squash in boiling water 12 minutes or until very tender. Drain. Place squash in a large bowl; mash with a potato masher. Set aside. Heat oil in a small skillet over medium-high heat; add onion and carrot. Saute 3 minutes.
3

Add onion mixture to squash. Stir in soup and next 5 ingredients.
4

Sprinkle 1/2 cup stuffing mix in an 8- inch square baking dish coated with cooking spray. Spoon squash mixture over stuffing mix; top with remaining stuffing mix. Bake, uncovered, at 325° for 30 minutes.