Ingredients

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

Directions

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.

Nutrition Facts

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