- 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
- 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.
Reviews for Creamy Squash Casserole
"easy to make and the kids loved it!"
"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."
"I made this for a Thanksgiving side dish and my family loved it! It replaced the usual stuffing."