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

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.