Squash Or Eggplant Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | Casserole | 12 | Servings | |
INGREDIENTS
| 2 | c | Cooked squash or eggplant |
| 2 1/2 | c | Herb seasoned stuffing |
| 1 | Carrot, grated | |
| 1 | Onion, chopped | |
| 1 | Cream of chicken soup | |
| 1 | Stick butter, melted | |
| 1 | Roll garlic cheese |
INSTRUCTIONS
Mix 2 cups stuffing with rest of ingredients. Salt & pepper to taste. Put into greased casserole & top with remaining stuffing. Bake at 350 for 30-40 minutes. (Good for the freezer.) Serves 12 people. PAT FREEMYER From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 81
Total Fat: 9.2g
Cholesterol: 22.4mg
Sodium: 184.5mg
Potassium: 51.2mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: <1g