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Creamy Squash Casserole Recipe

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This is so easy to prepare. With squash, carrots and stuffing mix, it's an excellent holiday side dish.—Sue Moore, Columbiana, Ohio
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 12 servings


  • 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

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.


  1. 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.
  2. In a bowl, combine soup, sour cream, butter, carrots and onion; stir in 2 cups of stuffing mix. Fold in squash.
  3. 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.
Originally published as Creamy Squash Casserole in Taste of Home October/November 1998, p44

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Reviewed Oct. 26, 2010

"Easy to make and the kids loved it!"

Reviewed Mar. 15, 2010

"I have made this recipe several times. I add in 1 cup of cubed ham and serve with a salad for a complete meal. My kids love it."

Reviewed Dec. 1, 2009

"I made this for a Thanksgiving side dish and my family loved it! It replaced the usual stuffing."

Reviewed Nov. 17, 2008

"I have been making this recipe for several years now and it never fails to please. Even people who say they don't like squash taste this and love it. I highly recommend it for your Thanksgiving dinner table."

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