Stuffed Baby Squash With Creamy Mushrooms Tarragon Food

SQUASH STUFFING

Squash Stuffing image

Rich but light, we can make a whole meal of this! It took a little experimentation, but we finally figured it out.

Provided by BECKYU_2000

Categories Side Dish Vegetables Squash Summer Squash

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

2 cups sliced yellow squash
1 (10.75 ounce) can condensed cream of celery soup
1 small onion, diced
1 (6 ounce) package dry bread stuffing mix
ground black pepper to taste
½ (8 ounce) package processed cheese food, cubed
2 tablespoons butter
¾ cup water

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a medium bowl, mix the squash, cream of celery soup, and onion.
Spread about 3/4 cup stuffing mix in the bottom of the prepared baking dish, and top with half the squash mixture. Season with pepper, and sprinkle with half the processed cheese food. Repeat the layers, and top with the remaining stuffing mix. Evenly arrange butter slices over the surface, and pour water over all.
Cover, and bake 45 minutes in the preheated oven, or until lightly browned.

Nutrition Facts : Calories 191.2 calories, Carbohydrate 22.2 g, Cholesterol 23.2 mg, Fat 8.9 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 826 mg, Sugar 3.7 g

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