Vegetarian

Carrot and Summer Squash Casserole is for Dinner.

Carrot and Summer Squash Casserole takes 10 minutes to prepare.

Carrot and Summer Squash Casserole takes 30 minutes to cook.

Carrot and Summer Squash Casserole makes 8 servings.

The ingredients for Carrot and Summer Squash Casserole are:

3 cups frozen carrots
3 cups frozen summer or yellow squash
1 can cream of mushroom
1/2 can of water
1/2 cup light mayo
1 tbsp sage
1/2 cup shredded mozz. cheese (part skim)
1 cup of saltine cracker crumbs

Here is how you make Carrot and Summer Squash Casserole:

Preheat oven to 350 degrees.Defrost/saute frozen veggies in large skillet than can go from stovetop to oven.. Once cooked through, add can of cream of mushroom soup and water. Stir and continue to add mayo, sage, and shredded cheese. Once all has been smoothly combined, sprinkle cracker crumbs on top. Bake at 350 for 30 minutes or until crackers have browned and casserole is bubbling.Serving Size: Makes 8 servings.Number of Servings: 8Recipe submitted by SparkPeople user ARMYWIFE274.

The nutritional information for Carrot and Summer Squash Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 190.5

• Total Fat: 11.9 g
• Cholesterol: 14.1 mg
• Sodium: 598.9 mg
• Total Carbs: 16.7 g
• Dietary Fiber: 2.6 g
• Protein: 5.1 g

The dietary needs meet for Carrot and Summer Squash Casserole is Vegetarian