Squash Casserole I

Squash Casserole I


"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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1 h 10 m servings 251 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 25 Ratings

Most helpful positive review

This was delicious!

Most helpful critical review

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

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

This was delicious!

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...

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...

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 ea...

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...

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

I only used half the liquid after reading the reviews, and I still thought it was pretty runny. I also added some salt/pepper, Italian seasoning and paprika. The flavor was good, so I would make...

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. An...