Recipe by apz2002
"Creamy and tender squash casserole."
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1 (2 pound)
butternut squash - peeled, seeded, and cut into 1/2-inch cubes
1 (10.75 ounce) can
condensed cream of chicken soup
finely chopped onion
2 1/2 cups
herb-seasoned dry stuffing mix
This recipe was really great! I added ground beef to it. I cooked the ground beef and onion together. I then added the cream of chicken soup and sour cream to that mix. I also added a little garlic salt and pepper. Then I mixed that mixture and the butternut squash together in a casserole dish. I prepared the stuffing mixture alone. Then I mixed in half of the stuffing in the casserole mixed, and then topped with the rest of the stuffing. I baked for 25 minutes at 350. It was delicious! And adding the ground beef turned it into a complete meal. Yummy!
The flavors here did not combine well. The sweetness of the squash clashed with the saltiness of the stuffing. I found it jarring.
we really liked it. i didn't have cream of chicken soup, so sub'd cream of mushroom, and only shredded one carrot instead of two b/c i was short on time, but we REALLY liked the savory taste of this casserole. sure to be on our table many times in the fall!
I made the recipe last night exactly as written and loved it! Even the hubby, who has no love for anything that even looks like a casserole, thought it was good! For the stuffing mix, I used Stove Top (for chicken) and thought it gave just the right amount of seasoning. The only error I made was making the cubes of squash a little too large so it took about 10 minutes more of baking to cook them through. Next time, I will cut then into smaller, more bite sized cubes. I served this as a side dish to some baked chicken.
I got some butternut squash in my bountiful basket and have never cooked with it before. This recipe was simple and extremely tasty. I added some shredded white cheddar on the top and it was very good. I will definately be making it again. Thank you for the recipe!
Made as written other than using a 8" x 8" extra deep baking dish. In step 2, at least double the time for simmering the squash to get it slightly softened as 3 minutes isn’t sufficient. If not sufficiently softened, the bake time is extended with the risk of the casserole not being as moist as it could be. Using the deeper baking dish caused the cooking time to be extended to about 50 minutes (increased temp to 375 degrees during last 25 minutes). A definite make again as everyone luved this very tasty side dish. Thank you apz2002.
This is the first time I am rating a recipe and the reason - because hubs never eats casserole and doesn't like squash but went back to this for second and thirds! I am not giving it 5 stars only because I made some changes. I didn't use butter or shredded carrots. I added a bit more finely chopped onion. I also added finely chopped portabella mushrooms and lastly, I shredded some good cheddar cheese. I just mixed everything up in a bowl (after steaming the squash) and put it in a baking dish, sprinkled more stuffing on top and threw it in the oven! So easy! Oh I used Pepperidge Farm Herb Seasoned stuffing in the blue bag. Thanks for the great casserole idea!
Dont skimp on sour cream. Took me 40 min in oven not 25. Has a great flavor with shredded chedder cheese sprinkled on top
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Squash Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 156
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