Recipe Details
Ingredients
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3cupscornbread stuffing (such as Pepperidge Farm)
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¼cupbutter or margarine, melted
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1(10.5 ounce) can regular or fat-free condensed cream of chicken soup (such as Campbell’s)
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½cupsour cream
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2smallyellow squash, shredded
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2smallzucchini, shredded
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¼cupshredded carrot
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½cupshredded Cheddar cheese
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix stuffing and melted butter together in a bowl. Spoon all but 1/2 cup stuffing into a shallow 2-quart baking dish.
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Mix condensed soup, sour cream, yellow squash, zucchini, carrot, and Cheddar together in another bowl. Spread over stuffing in the baking dish, then sprinkle remaining 1/2 cup stuffing over top.
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Bake in the preheated oven until hot, about 40 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories291 | |
% Daily Value * | |
Total Fat 20g |
26% |
Saturated Fat 8g |
42% |
Cholesterol 34mg |
11% |
Sodium 756mg |
33% |
Total Carbohydrate 23g |
8% |
Dietary Fiber 3g |
12% |
Total Sugars 3g |
|
Protein 6g |
12% |
Vitamin C 8mg |
9% |
Calcium 110mg |
8% |
Iron 1mg |
8% |
Potassium 275mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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