SQUASH CASSEROLE

SQUASH CASSEROLE

Nutrition Facts

Serving Size
1/2 CUP
Amount Per Serving
Calories 80
% Daily Value
Total Fat 2.8g
4%
Saturated Fat 0.7g
4%
Cholesterol 1mg
0%
Sodium 364mg
15%
Total Carbohydrate 10.6g
4%
Dietary Fiber 1.3g
5%
Protein 3.7g
7%
Vitamin A 2%
Vitamin C 22%
Calcium 7%
Iron 4%
Total Time

70 min.

Serving & Size

1/2 CUP

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Campbell's® Condensed Cream of Mushroom Soup combines with onion, zucchini, chilies and low-fat Cheddar cheese to make a perfect casserole.  With less than 100 calories per serving, this heart healthy side dish compliments any menu.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbells® Condensed Cream of Mushroom Soup
50 oz.
cans
vegetable oil tbsp.
Vidalia onion cups
garlic tbsp.
zucchini 2 1/2  qt.
green chiles qt.
frozen whole kernel corn cups
corn tortilla 20  ea.
low fat Cheddar cheese 1 lb. qt.
Instructions
1. In large skillet or rondo, heat oil over medium-high heat; add onion and sauté 6 minutes. Add garlic and continue cooking 2 minutes.

2. Add zucchini and continue cooking, stirring often, until tender, about 7-8 minutes.
3. Stir in chiles and corn and heat through. CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds.
4. Pour vegetable mixture into bottom of full-size hotel pan (12x20x2-inch) and spread into an even layer. Spread tortilla strips evenly over top of vegetable layer. Sprinkle with 3 cups cheese.

5. Spread top evenly with can of Mushroom Soup and sprinkle top with remaining cheese.

6. Bake in 325°F. conventional or 275°F. convection oven for 35-40 minutes. CCP: Cook to an internal temperature of 165°F. or higher for 15 seconds.

7. To Serve: Portion into 1/2 cup (#8 scoop) servings.
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