Squash Casserole II

Squash Casserole II

30
Ladysmom 0

"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

servings 423 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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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

30
  1. 42 Ratings

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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 diet...

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...

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 othe...