Summer Squash Stuffing Bake

Name: Summer Squash Stuffing Bake
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

9 ingredients

3 steps

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

Directions

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).