Creamy Squash Casserole

Creamy Squash Casserole

apz2002

"Creamy and tender squash casserole."
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Ingredients

45 m servings 389 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 51.8g
  • 17%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1146 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

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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Directions

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  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.

Reviews

Read all reviews 14
  1. 17 Ratings

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Most helpful positive review

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 gar...

Most helpful critical review

I won't make it again. I used a little less butter and low fat sour cream and soup.

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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 gar...

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 ...

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 Sto...

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 v...

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 ...

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 on...

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

I won't make it again. I used a little less butter and low fat sour cream and soup.

I loved this recipe, however I did make a couple recommended adaptations. I added frozen, pre-cooked diced chicken breast and extended the baking time to an hour. Delicious.

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