Squash Casserole I Recipe - Allrecipes.com
Squash Casserole I Recipe

Squash Casserole I

Recipe by  

"This casserole makes a rich, creamy vegetable side dish. It tastes even better the next day for leftovers. Originally submitted to ThanksgivingRecipe.com."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Slice the squash, put in pan with chopped onion, and cover with water. Cook at medium heat until tender.
  2. Put squash with liquid in a 2 1/2 quart casserole. Stir in chicken soup, sour cream, and melted butter. The liquid from the cooked squash should be enough so that mixture is slightly soupy. Add bread crumbs (or use seasoned dry stuffing mix) on top. The bread will absorb some of the liquid.
  3. Bake at 350 degrees F (175 degrees C) until lightly browned and bubbly, approximately 30 to 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 22, 2004

This recipe is excellent. I did make a couple of changes, I sauteed the onion and squash using butter instead of water. I also used herbed stuffing mix instead of the bread crumbs as suggested in the recipe. Will definitely make again and again.

 
Most Helpful Critical Review
May 12, 2003

I must have put too much water when covering the squash before cooking. The final product was too runny. Other squash casseroles recipes that I have tried were much better.

 

42 Ratings

Jan 26, 2004

This is a good recipe but I do change a few things that I think make it better. I use ritz crackers instead of bread crumbs and I add cheese to it. Since I have a picky husband and 2 toddlers I have found that if I add cheese they will eat almost anything! lol A good way to get kids (and picky hubbys) to eat veggies.

 
Nov 26, 2002

Like the first reviewer, I used too much water to cook the squash and onion. The final product was soupy, but it tasted very good! Next time, I don't think I'll reserve any of the water.

 
Oct 22, 2007

My husband loved this dish. I wasn't happy with the stuffing topping as seemed a bit chewey to me. I took the advice of other reviewers and cooked the squash and onions together in a skillet with the butter. I think next time I'll take one of the other reviewer's tips and soak the stuffing mix in with the melted butter before putting on top. We loved this though. I used low-fat butter and sour cream as well as low-fat, low-sodium soup and it was fabulous!

 
Nov 26, 2002

My husband and I thoroughly enjoyed this one. Had some reservations about it, but when it came out of the oven, ooooooh-la-la! It was excellent. We used butternut squash, which gave it a sweetness offset by the sour cream. Wonderful side.

 
Nov 11, 2002

This was excellent and very easy, I added 1 can of sliced mushrooms, the homemade breadcrumbs made it that much better. I'll definitely make this again and again.

 
Dec 25, 2007

This was great at an office party. I added a little of Knorrs vegetable mix to give a little flavor. I didn't add liquid to mix. I also didn't cook the squash in a lot of water because they make there own. This was fabulous!

 

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Nutrition

  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 477 mg
  • 19%

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

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