Squash Casserole I

This casserole makes a rich, creamy vegetable side dish. Stuffing mix may be used in place of the bread crumbs if you prefer. It tastes even better the next day for leftovers.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C).

Step: 2

Place the squash and onion in a large saucepan with just enough water to cover. Bring to a boil over medium heat, and cook until tender, about 10 minutes.

Step: 3

Transfer the squash, onion, and remaining liquid from the saucepan to a 2 1/2 quart casserole dish. Stir in chicken soup, sour cream, and melted butter. The liquid from the cooked squash should be enough so that mixture is slightly soupy. Sprinkle the bread crumbs over the top. The bread will absorb some of the liquid.

Step: 4

Bake, uncovered, for 30 to 45 minutes in the preheated oven, until browned and bubbly.

Per Serving: 251 calories; protein 5.7g; carbohydrates 23.9g; fat 15.3g; cholesterol 30.8mg; sodium 456.5mg.

Deciding stay in and make food your food instead of dining out is already a step in the best direction if you’re focusing on eating healthier. There’s no better way to know exactly what’s going into the food you’re eat than by making it homemade Mastering the main dish is only half the battle , though . And once you’ve perfected your chicken, steak, or fish, that is time to make your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sweetness , sodium, fat, and calories can all get than high quickly if you’re not think about it . But with our healthy side dish recipes, you won’t ever run into that mistakes .