Granny's Squash Casserole

Granny's Squash Casserole

Stephanie Roper 0

"This one has been passed down for generations! Tender squash is baked with a variety of sumptuous flavors to create a veritable cornucopia of delight."

Ingredients 1 h 15 m {{adjustedServings}} servings 194 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a pot of salted water to a boil. Add squash and onion; cook until tender but still firm. Drain.
  3. In a large bowl, mix the squash, onion, cream of chicken soup, sour cream, butter, grated carrots, Cheddar cheese, pimento peppers, salt and pepper.
  4. Pour mixture into a medium baking dish and sprinkle the top with the Italian-style salad dressing mix.
  5. Bake at 350 degrees F (175 degrees C) for 45 minutes.
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Reviews 35

  1. 40 Ratings

Bertha Bumiller

This recipe has become a staple of my Thanksgiving menu since finding it a couple of years ago. Something that might help with the "runny" issue that some have commented on is making sure that your squash is well drained. I cut my squash in half lengthwise, scoop out the seeds and then slice into chunks. Those pieces are then cooked according to the directions and drained in a colander with a plate or bowl on top to press out excess moisture. The core of the squash tends to hold a lot of water and, in my opinion, the seeds have a bitter taste. Also, adding a beaten egg to the sour cream/soup mixture helps the whole dish to set up. Instead of putting melted butter into the dish, I save it for drizzling over the Italian dressing seasoning (that I mix with about a half cup of Italian breadcrumbs). This combo makes a nicely browned, crusty topping that is a nice contrast to the creaminess of the rest of the dish. I've also been known to use sauteed bell peppers (any color) if I'm out of pimentoes.

paula p

The problem with it being too runny as some of the reviewers stated, is because it was boiled, which also takes away some of the flavor. Even when I fix squash, I put it and chopped onions in a little butter that I've melted in the skillet, put a lid on it and let it steam until almost done, I then remove the lid and let it cook until the water evaporates. You never should add water to squash, because as it steams, it makes it's own water.Also to add water, makes it mushy and takes away from the flavor. Vegetarians can add cr of mushroom, celery, or a cream soup of their choice. I also try to avoid packaged mixes with MSG, or preservatives and add my own spices. Hope this helps. Paula P.


A healthy variant of this recipe has become a Thanksgiving tradition in my family. I usually substitute low fat sour cream, Health Request cream of chicken, low fat butter, and half fat cheddar cheese (I use Cabot brand from Sam's Club). Great taste without the coronary! I also buy matchstick carrots to save some time and often throw in other veggies or ingredients on hand. In the past, I've added mushrooms, red bell pepper (instead of pimento), fresh basil, and even blue cheese (leaving out some of the cheddar). As for the problems people mention with it being too runny, I've never had that problem. I always cook it about 10-15 minutes longer than the recipe states (I live at 4500 ft.) so maybe that's why it sets up better. Otherwise, I suggest adding a bit more sour cream or cheese. I suppose you could also add more cream of chicken but I don't love condensed soup mixes. Enjoy!