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Squash Casserole
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Squash Casserole

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 box Stove Top Cornbread Stuffing Mix
2 1/2 cups zucchini, chopped into 3/4" chunks
1/2 cup water
2 1/2 cups crookneck yellow squash, chopped into 3/4" chunks
1/4 cup butter
1 cup white or yellow onion, chopped
1 tsp chopped or minced garlic
2 cups Kraft Shredded Cheddar Cheese, divided
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Let's Make It
1
Make Kraft Stove Top Stuffing as directions say on the box. Set stuffing aside while it gets moist.
2
Meanwhile boil squash for 7-10 minutes until tender. When squash is done drain in strainer and set aside.
3
On medium high heat sauté butter, onion and garlic until onion is translucent. Add squash to butter and onion mixture and stir to mix for 1 minute or so. Add stuffing, and stir. Add only 1/4 cup cheese to mixture and stir. Add 1/2 cup of water and stir. Place mixture in a 9"x13" casserole dish. Top with remaining cheese.
4
Bake on 350°F for 30-40 minutes until cheese is browned on top.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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