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Creamy Squash Casserole Recipe

This is so easy to prepare. With squash, carrots and stuffing mix, it's an excellent holiday side dish.—Sue Moore, Columbiana, Ohio

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Creamy Squash Casserole Recipe

Prep: 20 min. Bake: 25 min.

Yield: 12 Servings

20 25 45

Ingredients

2 pounds acorn or butternut squash
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1/3 cup butter, melted
2 medium carrots, shredded
1/2 cup finely chopped onion
2-1/4 cups herb-seasoned stuffing mix, divided

Directions

Cut squash in half; remove and discard peel and seeds. Cut squash into 1/2-in. cubes. Cook squash in a small amount of water for 3 minutes; drain and set aside.
In a bowl, combine soup, sour cream, butter, carrots and onion; stir in 2 cups of stuffing mix. Fold in squash.
Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350° for 25 minutes or until squash is tender. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 185 calories, 10 g fat (6 g saturated fat), 29 mg cholesterol, 451 mg sodium, 19 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Creamy Squash Casserole in Taste of Home October/November 1998, p44