Squash Casserole I

Squash Casserole I

34 Reviews 1 Pic
Gayle A. Cox
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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 (34)

Rate This Recipe
KGora
68

KGora

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
44

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 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
31

NFARBOTKO

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.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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