“This casserole makes a rich, creamy vegetable side dish. It tastes even better the next day for leftovers. Originally submitted to ThanksgivingRecipe.com.” - by Gayle A. Cox
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Slice the squash, put in pan with chopped onion, and cover with water. Cook at medium heat until tender.
- Put squash with liquid in a 2 1/2 quart casserole. Stir in chicken soup, sour cream, and melted butter. The liquid from the cooked squash should be enough so that mixture is slightly soupy. Add bread crumbs (or use seasoned dry stuffing mix) on top. The bread will absorb some of the liquid.
- Bake at 350 degrees F (175 degrees C) until lightly browned and bubbly, approximately 30 to 45 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 266 cal
- 13%
- Fat
- 19.4 g
- 30%
- Carbs
- 19.6 g
- 6%
Based on a 2,000 calorie diet
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Reviews (34)
Rate This Recipe
"This recipe is excellent. I did make a couple of changes, I sauteed the onion and squash using butter instead of water. I also used herbed stuffing mix instead of the bread crumbs as suggested in th..." See moree recipe. Will definitely make again and again."
SWEETANGEL23604
"This is a good recipe but I do change a few things that I think make it better. I use ritz crackers instead of bread crumbs and I add cheese to it. Since I have a picky husband and 2 toddlers I have..." See more found that if I add cheese they will eat almost anything! lol A good way to get kids (and picky hubbys) to eat veggies."
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