Creamy Squash Casserole Recipe -
Creamy Squash Casserole Recipe
  • READY IN 45 mins

Creamy Squash Casserole

Recipe by  

"Creamy and tender squash casserole."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
  2. Bring a pot of lightly salted water to a boil; stir in squash cubes. Reduce heat to low; simmer squash until slightly softened, about 3 minutes. Drain and set aside.
  3. Mix cream of chicken soup, sour cream, butter, carrots, and onion in a bowl until thoroughly combined; stir in 2 cups of stuffing mix and the squash. Transfer to prepared baking dish. Sprinkle top of casserole with remaining 1/2 cup of stuffing mix.
  4. Bake in the preheated oven until bubbling and squash is tender, about 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2013

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!

Most Helpful Critical Review
May 16, 2015

I thought this casserole was fine, but I'm giving the recipe only 3 stars because my family really hates this dish. They didn't like the combination of flavors (particularly the sour cream combined with the squash) and referred to it as the "never-ending squash casserole."


13 Ratings

Oct 20, 2012

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!

Oct 04, 2012

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.

Oct 21, 2012

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!

Jul 16, 2013

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.

Oct 22, 2013

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!

May 25, 2013

Dont skimp on sour cream. Took me 40 min in oven not 25. Has a great flavor with shredded chedder cheese sprinkled on top


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  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 51.8 g
  • 17%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 1146 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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