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Squash Casserole II

Squash Casserole II

Ladysmom

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 858 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake for 30 minutes, until golden brown and bubbly.
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Reviews

GAMZLADY
25
7/13/2005

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. Used 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!!!

DRSEUSS727
12
1/19/2009

I omit the carrots and use 2 boxes of stuffing with 1/2 cup margarine. I mix the margarine with all the stuffing, then mix 1/2 the mixture with the squash mixture and place the other half of the mixture on top. YUM!

NERDYCHEESECAKE
10
5/27/2010

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 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!