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Peggy Newland's Summer Squash Casserole takes several minutes to prepare.

Peggy Newland's Summer Squash Casserole takes several minutes to cook.

Peggy Newland's Summer Squash Casserole makes 1 servings.

The ingredients for Peggy Newland's Summer Squash Casserole are:

Nonstick cooking spray for the casserole dish
6 ounces herb-seasoned stuffing mix
3/4 cup unsalted butter, melted
2 pounds yellow squash, sliced
1 medium onion, chopped
1 cup shredded carrots
1 can Amy's Kitchen organic cream of mushroom soup
1 cup Daisy sour cream
1/4 cup chopped water chestnuts
1 tsp. salt
3/4 tsp. freshly-ground pepper

Here is how you make Peggy Newland's Summer Squash Casserole:

Preheat the oven to 350 degrees F. Coat a 2- quart casserole with nonstick cooking spray and set aside. In a small bowl, mix together the stuffing mix with 1/4 cup of the butter and set aside. Warm a large saute' pan over medium heat. Add the squash, onions, carrots, adn remaining 1/2 cup of the butter. Saute' until the squash is soft, 8 to 10 minutes. Place half of the stuffing mix on the bottom of a 2-quart casserole. Place the squash mixture on top, and then cover with the remaining stuffing. Bake, uncovered, for 25 to 30 minutes, or until browned on top. Makes approximately 8, 1 cup servings.Number of Servings: 1Recipe submitted by SparkPeople user BFFM2008.

The nutritional information for Peggy Newland's Summer Squash Casserole is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 2,237.6

• Total Fat: 144.1 g
• Cholesterol: 305.6 mg
• Sodium: 6,354.5 mg
• Total Carbs: 205.7 g
• Dietary Fiber: 20.5 g
• Protein: 44.4 g