Squash Stuffing Recipe

Recipesfull introduces to you: Popular Recipes. (Squash Stuffing Recipe). Rich but light, we can make a whole meal of this! It took a little experimentation, but we finally figured it out.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 8

Yield: 8 servings

Squash Stuffing Recipe

Ingredients

2 cups sliced yellow squash

1 (10.75 ounce) cancondensed cream of celery soup

1 small onion

diced

1 (6 ounce) package dry bread stuffing mix

ground black pepper to taste

½ (8 ounce) package processed cheese food

cubed

2 tablespoons butter

¾ cup water

Side Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Step 2

In a medium bowl mix the squash cream of celery soup and onion.

Step 3

Spread about 3/4 cup stuffing mix in the bottom of the prepared baking dish and top with half the squash mixture. Season with pepper and sprinkle with half the processed cheese food. Repeat the layers and top with the remaining stuffing mix. Evenly arrange butter slices over the surface and pour water over all.

Step 4

Cover and bake 45 minutes in the preheated oven or until lightly browned.

Nutritional Information

Squash Stuffing Recipe

Servings Per Recipe:8

Calories: 191.2

% Daily Value *

Protein: 5.9g 12%

Carbohydrates: 22.2g 7%

Dietary Fiber: 1.7g 7%

Sugars: 3.7g

Fat: 8.9g 14%

Saturated Fat: 4.5g 23%

Cholesterol: 23.2mg 8%

Vitamin A Iu: 352.6IU 7%

Niacin Equivalents: 2.8mg 21%

Vitamin B6: 0.1mg 6%

Vitamin C: 3.5mg 6%

Folate: 46.7mcg 12%

Calcium: 123.6mg 12%

Iron: 1.3mg 7%

Magnesium: 23mg 8%

Potassium: 214.8mg 6%

Sodium: 826mg 33%

Thiamin: 0.2mg 16%

Calories From Fat: 80.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.