Squash Casserole II

29 Reviews

“this casserole is creamy with a wonderful herbed topping. You can also mix leftover turkey or pork in this dish and serve as a main dish after the holidays.” - by Ladysmom

Ingredients

1 1/2 pounds yellow crookneck squash - peeled, seeded, and sliced
1 onion, thinly sliced
1 carrot, grated
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1 cup butter
7 1/2 ounces herbed dry bread stuffing mix

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Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
Bake for 30 minutes, until golden brown and bubbly.

Nutrition

Amount Per Serving (8 total)

Calories
423 cal
21%

Fat
32.3 g
50%

Carbs
29.1 g
9%

Based on a 2,000 calorie diet

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Reviews (29)

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GAMZLADY

Jul. 13, 2005

"My family loves this dish! I didn't peel or mash the squash but sliced/quartered it and I didn't use the butter. Used reduced fat sour cream to lower the calorie count as we're watching our diets. Us..." See moreed Vidalia onion and cut into bite sized pieces for extra flavor. Also used cream of mushroom soup and I'm going to try cream of celery soup next time to see how it tastes. I also have blended zucchini and yellow squash for a different look to the dish sometimes. This dish gets thumbs up everywhere I take it. Great way to use the garden goodies!!!"

NERDYCHEESECAKE

May. 27, 2010

"My family and I have been making this exact recipe for years at Thanksgiving, so I know it is amazing! This recipe is the reason I don't like to try other squash casseroles -- honestly, the other ones..." See more I have tried NEVER stack up! Things I do differently: I don't peel or seed my squash. I cut the squash instead into about 1/4 to 1/2 inch thick slices before boiling, and I do not mash them after boiling -- I just put the slices in the casserole. It tastes delicious this way, although I imagine mashing is good for tricking picky eaters. Another good tip -- you can swap out yellow squash for zucchini in this recipe, or do half and half for some variety and color -- the taste is about the same. Delicious!"

d newman

Aug. 11, 2008

"This is so good. One of my guests asked what the casserole was after going back for seconds. When I said "squash," she replied, "But I hate squash, and this is delicious." I had to print multiples cop..." See moreies of the recipe for my guests. You'll love this. Guaranteed. "

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