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Squash Bake Recipe

Photo by: Taste of Home

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Besides serving it at home, I have often carried this casserole to church dinners. It's a unique dish for any potluck table and has always been well-received. I most often serve it alongside chicken.

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8-10 Servings
Prep: 20 min. Bake: 25 min.

Ingredients

8 cups sliced yellow squash (about 2 pounds)
1/2 cup chopped onion
3/4 cup shredded carrots
1/4 cup butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup sour cream
2 cups herb stuffing croutons, divided

Directions

Cook squash in lightly salted boiling water for 3 to 4 minutes or until crisp-tender; drain well. In a large skillet, saute onion and carrots in butter until tender.
Combine onion and carrots with soup, sour cream and 1-1/2 cups croutons. Add squash and mix lightly. Spoon into a lightly greased 11-in. x 7-in. baking dish. Sprinkle with the remaining croutons.
Bake, uncovered, at 350° for 25 minutes or until heated through. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 cup) equals 153 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 430 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein.

Squash Bake published in Reminisce Extra June 1993, p49

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Reviews for Squash Bake (1)

Squash Bake

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Reviewed on Oct. 14, 2009 by sarag6181

I turned this side dish into an entree by substituting half the squash for chicken and sprinkling some bacon bits on top for extra flavor. It turned out to be the perfect hearty meal for a cold Fall day. I'll definitely make this again.

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Squash Bake Recipe

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Ingredients