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Squash and Carrot Casserole

Squash and Carrot Casserole

Submitted by: Gillian G., Nashville, TN

Addition of carrots to this traditional squash dish adds color and flavor.
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Serves 8

  • 4 cups Pictsweet frozen Sliced Yellow Squash
  • 1/2 cup Pictsweet frozen Chopped Onions
  • 1 (10 3/4 oz.) can condensed cream of chicken soup
  • 1/2 cup sour cream
  • 2 cups Pictsweet frozen Sliced Carrots
  • 1/2 cup melted butter
  • 1 (8 oz.) pkg. stuffing mix


Place frozen squash and frozen onion in a saucepan. Cover with water and bring to a boil. Boil 3 minutes. Drain and mix with soup and sour cream. Place frozen carrots in a saucepan, cover with water and bring to a boil. Boil for 5 minutes or until tender. Drain and coarsely mash. Add to squash mixture. Combine butter and stuffing mix. In a greased casserole dish, alternate layers of stuffing mix and squash mixture, beginning and ending with stuffing mix. Bake at 350 degrees for 35 minutes.

Nutritional Info

  • Serving Size: Serves 8
  • Calories: 260
  • Total Fat: 12g
  • Cholesterol: 30mg
  • Sodium: 710mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 3g
  • Protein: 5g

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