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Squash Casserole I

Squash Casserole I

Gayle A. Cox

This casserole makes a rich, creamy vegetable side dish. It tastes even better the next day for leftovers. Originally submitted to ThanksgivingRecipe.com.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Slice the squash, put in pan with chopped onion, and cover with water. Cook at medium heat until tender.
  2. 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.
  3. Bake at 350 degrees F (175 degrees C) until lightly browned and bubbly, approximately 30 to 45 minutes.
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Reviews

KGora
73
8/22/2004

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 the recipe. Will definitely make again and again.

SWEETANGEL23604
48
1/26/2004

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 found that if I add cheese they will eat almost anything! lol A good way to get kids (and picky hubbys) to eat veggies.

NFARBOTKO
35
11/26/2002

Like the first reviewer, I used too much water to cook the squash and onion. The final product was soupy, but it tasted very good! Next time, I don't think I'll reserve any of the water.