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Potato Squash Casserole Recipe
Potato Squash Casserole Recipe photo by Taste of Home

Potato Squash Casserole Recipe

Read Reviews (1)
4.67 1
Publisher Photo
Butternut squash teams up with sliced potatoes and flavorful pork sausage in this hearty autumn casserole. The rich, creamy cheese sauce adds to the down-home taste. -Peggy Burdick, Burlington, Michigan
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 4-6 servings

Ingredients

  • 4 small potatoes, peeled and thinly sliced
  • 1 small butternut squash, peeled, seeded and thinly sliced
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound uncooked bulk pork sausage
  • 1 small onion, chopped
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups heavy whipping cream, divided
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (3/4 cup) equals 493 calories, 35 g fat (20 g saturated fat), 115 mg cholesterol, 398 mg sodium, 38 g carbohydrate, 6 g fiber, 11 g protein.

Directions

  1. In a microwave-safe bowl, combine the potatoes, squash and water. Cover and cook on high for 3-4 minutes or until crisp-tender. Place half of the mixture in a greased 2-qt. baking dish. Sprinkle with salt and pepper. Crumble sausage over potato mixture. Top with onion and remaining potato mixture.
  2. In a small bowl, combine flour and 1/4 cup cream until smooth; stir in remaining cream. Pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake for 20-30 minutes or until potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4-6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Potato Squash Casserole in Taste of Home October/November 2003, p41

Nutritional Facts

1 serving (3/4 cup) equals 493 calories, 35 g fat (20 g saturated fat), 115 mg cholesterol, 398 mg sodium, 38 g carbohydrate, 6 g fiber, 11 g protein.

Reviews for Potato Squash Casserole(1)

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   (3)
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MY REVIEW
Reviewed Sep. 24, 2011

Really good...the only thing I changed was to use fat free half and half instead of the heavy cream. Yummy!

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