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Squash Casserole I

Squash Casserole I

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Gayle A. Cox

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

t_bevins20
14
9/7/2003

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

LADONNAL.
11
3/18/2003

This was delicious!

lwood
8
5/13/2009

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 the squash and replacing with milk.