Squash Casserole I

Squash Casserole I

36

"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

servings 266 cals
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Original recipe yields 6 servings

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Nutrition

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

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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Directions

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  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.

Reviews

36
  1. 45 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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 ...

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.

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 w...

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 swee...

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.

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.

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 ma...

My husband and I made this last thanksgiving and it was delicious! We got asked to bring it again this thanksgiving! We used seasoned stuffing mix instead of breadcrumbs.