3 c. yellow squash, cooked and drained
3 large carrots, grated
1 large onion, diced
1 c. fat-free sour cream
1 c. mushroom soup (can use Healthy Request 98% fat-free and 30% less sodium)
1 (12 oz.) pkg. herb seasoned stuffing mix
1 stick low-fat margarine
1 tsp. black pepper


Mix stuffing with melted oleo; set aside. Mix all other ingredients and 1/2 of stuffing mixture. Pour into buttered casserole dish (can use fat-free cooking spray). Sprinkle remaining stuffing mixture over top of casserole. Bake at 350° for 45 minutes. Serves 12.

Serving Size: 1/2 cup. Calories 206, CHO 27gm, Pro 4gm, Fat 8gm.