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Summer Squash Casserole

Summer Squash Casserole
Servings:
9
Total Time:
40 minutes
Active Time:
20 minutes

Ingredients

1 1/2 lb fresh yellow summer squash, thinly sliced
1 medium fresh onion, finely chopped
1 tablespoon water
2 medium fresh carrots, coarsely shredded
1 (18.5-oz) can chicken corn chowder
1 (8-oz) bag shredded sharp cheddar cheese, divided
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 (3.5-oz) stick herb garlic butter
2 cups cornbread stuffing mix
2 tablespoons cooked bacon pieces

Steps

  1. Preheat oven to 400°F. Slice squash and chop onion (1 cup). Combine squash, onions, and water in microwave-safe bowl; microwave on HIGH for 7–8 minutes or until tender. Meanwhile, shred carrots.
  2. Drain squash very thoroughly in colander. Combine squash mixture, chowder, carrots, 1 cup cheese, salt, and pepper until blended.
  3. Melt butter in microwave; combine with stuffing mix. Place one-half of the stuffing in bottom of 2-quart baking dish. Top with squash mixture.
  4. Stir remaining 1 cup cheese and bacon into other half of stuffing; spread over squash layer. Bake 15–20 minutes or until topping is crisp and brown and sauce bubbles around edge of dish. Serve.

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Nutritional Information

CALORIES (per 1/9 recipe) 330kcal; FAT 21.00g; SAT FAT 11.00g; TRANS FAT 0.00g; CHOL 50mg; SODIUM 650mg; CARB 27g; FIBER 4.00g; SUGARS 5g; PROTEIN 10g; CALC 20%; VIT A 120%; VIT C 8%; IRON 6%

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