Creamy Squash Casserole

Creamy Squash Casserole

9 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
apz2002
Recipe by  apz2002

“Creamy and tender squash casserole.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
  2. Bring a pot of lightly salted water to a boil; stir in squash cubes. Reduce heat to low; simmer squash until slightly softened, about 3 minutes. Drain and set aside.
  3. Mix cream of chicken soup, sour cream, butter, carrots, and onion in a bowl until thoroughly combined; stir in 2 cups of stuffing mix and the squash. Transfer to prepared baking dish. Sprinkle top of casserole with remaining 1/2 cup of stuffing mix.
  4. Bake in the preheated oven until bubbling and squash is tender, about 25 minutes.

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Reviews (9)

Rate This Recipe
dusty1980
9

dusty1980

This recipe was really great! I added ground beef to it. I cooked the ground beef and onion together. I then added the cream of chicken soup and sour cream to that mix. I also added a little garlic salt and pepper. Then I mixed that mixture and the butternut squash together in a casserole dish. I prepared the stuffing mixture alone. Then I mixed in half of the stuffing in the casserole mixed, and then topped with the rest of the stuffing. I baked for 25 minutes at 350. It was delicious! And adding the ground beef turned it into a complete meal. Yummy!

belle
9

belle

we really liked it. i didn't have cream of chicken soup, so sub'd cream of mushroom, and only shredded one carrot instead of two b/c i was short on time, but we REALLY liked the savory taste of this casserole. sure to be on our table many times in the fall!

Cheryl
7

Cheryl

I made the recipe last night exactly as written and loved it! Even the hubby, who has no love for anything that even looks like a casserole, thought it was good! For the stuffing mix, I used Stove Top (for chicken) and thought it gave just the right amount of seasoning. The only error I made was making the cubes of squash a little too large so it took about 10 minutes more of baking to cook them through. Next time, I will cut then into smaller, more bite sized cubes. I served this as a side dish to some baked chicken.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 51.8 g
  • 17%
  • Protein
  • 9 g
  • 18%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 1146 mg
  • 46%

Based on a 2,000 calorie diet

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Butternut Squash Casserole

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