Squash Casserole I

21 Reviews

Prep: 15 min
Cook: 55 min
Ready In: 1 hr 10 min

“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.” - by Gayle A. Cox

Ingredients

2 pounds crookneck yellow squash, sliced
1 small onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/4 cup butter, melted
1 1/2 cups bread crumbs

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 8 servings

Directions

Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Bake, uncovered, for 30 to 45 minutes in the preheated oven, until browned and bubbly.

Nutrition

Amount Per Serving (8 total)

Calories
251 cal
13%

Fat
15.3 g
23%

Carbs
23.9 g
8%

Based on a 2,000 calorie diet

Share It

Reviews (21)

Rate This Recipe

t_bevins20

Sep. 7, 2003

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

LADONNAL.

Mar. 18, 2003

"This was delicious!..." See more"

lwood

May. 13, 2009

"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 from ..." See morethe squash and replacing with milk. "

More Reviews