Squash Casserole II Recipe - Allrecipes.com
Squash Casserole II Recipe

Squash Casserole II

Recipe by  

"this casserole is creamy with a wonderful herbed topping. You can also mix leftover turkey or pork in this dish and serve as a main dish after the holidays."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
  3. Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
  4. Bake for 30 minutes, until golden brown and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2005

My family loves this dish! I didn't peel or mash the squash but sliced/quartered it and I didn't use the butter. Used reduced fat sour cream to lower the calorie count as we're watching our diets. Used Vidalia onion and cut into bite sized pieces for extra flavor. Also used cream of mushroom soup and I'm going to try cream of celery soup next time to see how it tastes. I also have blended zucchini and yellow squash for a different look to the dish sometimes. This dish gets thumbs up everywhere I take it. Great way to use the garden goodies!!!

 
Most Helpful Critical Review
Jul 09, 2010

Judging by the ratings, this seems to be a hit or miss recipe. Obviously it was a miss with me and the wife, and we both like squash. The squash was fresh from our backyard garden so that wasn't the problem. What put me off was the sour cream. And that's odd because I like sour cream. But it didn't suit me in this recipe. I did like the herbed bread stuffing. I may try this again minus the sour cream (we have three very healthy squash plants that seem determined to take over the planet so I have to do something.) My thanks and appreciation to Ladysmom for the effort.

 
Jan 19, 2009

I omit the carrots and use 2 boxes of stuffing with 1/2 cup margarine. I mix the margarine with all the stuffing, then mix 1/2 the mixture with the squash mixture and place the other half of the mixture on top. YUM!

 
May 27, 2010

My family and I have been making this exact recipe for years at Thanksgiving, so I know it is amazing! This recipe is the reason I don't like to try other squash casseroles -- honestly, the other ones I have tried NEVER stack up! Things I do differently: I don't peel or seed my squash. I cut the squash instead into about 1/4 to 1/2 inch thick slices before boiling, and I do not mash them after boiling -- I just put the slices in the casserole. It tastes delicious this way, although I imagine mashing is good for tricking picky eaters. Another good tip -- you can swap out yellow squash for zucchini in this recipe, or do half and half for some variety and color -- the taste is about the same. Delicious!

 
Aug 11, 2008

This is so good. One of my guests asked what the casserole was after going back for seconds. When I said "squash," she replied, "But I hate squash, and this is delicious." I had to print multiples copies of the recipe for my guests. You'll love this. Guaranteed.

 
Jul 21, 2011

I love squash and wanted something yummy besides fried squash. My neighbor gave me this recipe to try and it is AMAZING! The only change I did make was adding grated cheese to the recipe to make it cheesy and kid friendly! One hint I would like to give is -- instead of boiling the squash and onion, sautee it in olive oil for 10-15 minutes. This gives the dish a better flavor and the squash isn't as mushy!

 
Jan 12, 2003

If you are a squash lover, this dish is excellent!

 
Nov 17, 2006

I love this recipe. My good friend's mom taught me to make this and I always bless her when I do. But, she taught me one difference which really makes this an outstanding Thanksgiving dish. We use Butternut squash instead. The flavor is richer, the color is spectacular, it's all good!

 

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Nutrition

  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 32.3 g
  • 50%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 858 mg
  • 34%

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

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