NEXT RECIPE >

Squash Bake Recipe
Squash Bake Recipe photo by Taste of Home
Next Recipe

Squash Bake Recipe

Read Reviews
4.5 3 5
Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8-10 servings

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

Nutritional Facts

153 calories: 1 cup, 9g fat (5g saturated fat), 23mg cholesterol, 430mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 3g protein .

Directions

  1. Cook squash in lightly salted boiling water for 3 to 4 minutes or until crisp-tender; drain well.
  2. In a large skillet, saute onion and carrots in butter until tender.
  3. 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.
  4. Bake, uncovered, at 350° for 25 minutes or until heated through. Yield: 8-10 servings.
Originally published as Squash Bake in Reminisce Extra June 1993, p49


Reviews for Squash Bake

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
sugarcrystal
Reviewed Jan. 2, 2014

"I used cream of celery soup to make this dish vegetarian. Will make again!"

MY REVIEW
stlcardno9
Reviewed Jan. 22, 2011

"Very tasty dish. Easy & quick"

MY REVIEW
sarag6181
Reviewed Oct. 14, 2009

"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."

Loading Image