Carrot-Squash Bake
A hearty baked vegetable dish combining tender squash, carrots, and savory stuffing, perfect for family dinners or potlucks with creamy and crispy textures.
Ingredients
Instructions
- In a saucepan, cook squash or zucchini and onion in 2 cups boiling water and 1/2 teaspoon salt, uncovered, for 5 minutes; stir once.
- Drain the cooked vegetables.
- In a bowl, combine condensed cream of chicken soup, dairy sour cream, and shredded carrots.
- Fold the cooked squash mixture into the bowl with the soup mixture.
- Combine the herb-seasoned stuffing mix and melted butter or margarine.
- Sprinkle 2/3 of the stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish.
- Spoon the vegetable mixture atop the stuffing layer.
- Sprinkle the remaining stuffing mixture around the edges of the dish.
- Bake, uncovered, in a 350°F oven for 30 to 35 minutes.
Nutrition & Diet Analysis (per serving)
474
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).