Home > Recipes > Creamy Squash Casserole

Creamy Squash Casserole Recipe

100% would make again

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

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Creamy Squash Casserole Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

12 Servings
Prep: 20 min. Bake: 25 min.

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.

Nutrition 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.

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

Menus, videos and more

Your tastebuds will love this divine squash casserole.

VIDEO: Butternut Squash Gratin

Thanksgiving Recipes

Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.

Get recipes »

Reviews for Creamy Squash Casserole (1)