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Squash Bake Recipe

Squash Bake Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Squash Bake

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MY REVIEW
Reviewed Jan. 2, 2014

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

MY REVIEW
Reviewed Jan. 22, 2011

"Very tasty dish. Easy & quick"

MY REVIEW
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."

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