4 cups sliced summer squash
1 medium onion, sliced
½ cup diced red bell pepper
1 cup fat free sour cream
1 - 10¾ ounce can reduced fat cream of chicken soup
1½ cups dry corn bread stuffing mix
¼ cup melted margarine

8, ½ cup servings

  1. Preheat oven to 350º F.
  2. Steam the summer squash, onion, and red bell pepper until slightly tender.
  3. Combine sour cream and cream of chicken soup. Add steamed vegetables to soup mixture and toss to coat.
  4. Combine corn bread stuffing mix and melted margarine.
  5. Place half the stuffing mixture in the bottom of a greased 2-quart casserole dish.
  6. Add vegetable mixture; top with remaining stuffing mix.
  7. Bake for 45 minutes or until mixture bubbles.

Nutritional Analysis: 
170 calories
7 g fat
1.5 g saturated fat
5 mg cholesterol
370 mg sodium
22 g carbohydrate
3 g fiber
7 g sugars
4 g protein

Squash Supreme - Plate it Up! Kentucky Proud

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

May, 2011

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.