Summer Squash Stuffing Bake

By Jeannine13

Ingredients

• Ingredients
• * 3/4 cup water
• * 1/4 teaspoon salt
• * 4 medium yellow summer squash, cut into 1/4-inch slices
• * 1/4 cup chopped onion
• * 1 package (8 ounces) stuffing mix
• * 2 tablespoons butter, melted
• * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
• * 1 cup (8 ounces) fat-free sour cream
• * 2 medium carrots, finely shredded

Preparation

Step 1

* In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and simmer for 3-5 minutes or until squash is crisp-tender. In a small bowl, combine stuffing mix and butter; set aside.
* In a large bowl, combine the soup, sour cream and carrots. Drain squash mixture; gently stir into soup mixture.
* Place half of the stuffing mixture in a 3-qt. baking dish coated with cooking spray. Layer with squash mixture and remaining stuffing mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through and golden brown (cover loosely with foil if top browns too quickly).