Squash Casserole

Yield: 8 servings (serving size: 1 cup)
Recipe from Oxmoor House

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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

Preparation

  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. 3. Heat oil in a small skillet over medium-high heat; add onion and carrot. Sauté 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.
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