Squash Casserole I Recipe - Allrecipes.com
Squash Casserole I Recipe
  • READY IN ABOUT hrs

Squash Casserole I

Recipe by  

"This casserole makes a rich, creamy vegetable side dish. Stuffing mix may be used in place of the bread crumbs if you prefer. It tastes even better the next day for leftovers."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the squash and onion in a large saucepan with just enough water to cover. Bring to a boil over medium heat, and cook until tender, about 10 minutes.
  3. Transfer the squash, onion, and remaining liquid from the saucepan to a 2 1/2 quart casserole dish. Stir in chicken soup, sour cream, and melted butter. The liquid from the cooked squash should be enough so that mixture is slightly soupy. Sprinkle the bread crumbs over the top. The bread will absorb some of the liquid.
  4. Bake, uncovered, for 30 to 45 minutes in the preheated oven, until browned and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2003

This was delicious!

 
Most Helpful Critical Review
Sep 07, 2003

This recipe has a wonderful flavor, but was a little watery. I think I'll cut down on the liquid next time.

 

24 Ratings

May 13, 2009

I found this recipe to be watery and not creamy at all. I reduced the amount of water added to the 2 qt casserole dish and it was still too much. I would suggest draining off all excess liquid from the squash and replacing with milk.

 
Jun 11, 2007

Turned out very good. I only used 3 squash, but I kind of wish I had added in another, perhaps one more small one. And I didnt have enough sour cream so I added some plain yogurt with it to make up the difference and that didnt hurt any. I also mixed a few handfuls of breadcrumbs into the mixture and only poured half the squash water into it-for those of you who complained your casseroles were watery, that might help! mine wasn't runny at all. bread crumbs inside will help sop up the extra moisture :-)

 
Aug 17, 2011

My hubby made this a couple of nights ago. Seriously delicious! He doubled the recipe and drained the water, but otherwise made no changes. We all loved it with BBQ'd chicken, and I have been eating it for lunch and dinner ever since. It's almost gone so we bought the ingredients last night so he can make it again. Thanks for a great recipe Gayle!

 
Oct 10, 2008

This is a wonderful recipe! My boys are not really fans of squash but they ate this up when I served it with baked chicken. The second time I made it I used stuffing mix because it's what I had on hand and added leftover diced chicken right in. Wonderful! My kids loved it enough to ask if they can have friends over next time I make it. Keep up the great ideas!!!

 
Jun 11, 2006

Taste just like my Grandmothers. Yum! Will keep this recipe.

 
Jul 21, 2008

Excellent recipe! I was looking for the southern classic of my childhood memories, and found it here. Thanks so much! I sometimes add a grated carrot to the mix for color and extra nutrients. Another idea for variety (or to transform into a one-dish meal for lighter eaters) I sometimes add grated cheese added to the top during the last 15 minute is also good. Wonderful!

 

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Nutrition

  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 15.3 g
  • 23%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 456 mg
  • 18%

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

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