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Creamy Squash Casserole

 Creamy Squash Casserole
This is so easy to prepare. With squash, carrots and stuffing mix, it's an excellent holiday side dish.—Sue Moore, Columbiana, Ohio
12 ServingsPrep: 20 min. Bake: 25 min.


  • 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.
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.