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Creamy Squash Casserole

Total Time

Prep: 20 min. Bake: 25 min.


12 servings

This is so easy to prepare. With squash, carrots and stuffing mix, it's an excellent holiday side dish.—Sue Moore, Columbiana, Ohio


  • 2 pounds acorn or butternut squash
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup 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


  1. 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.
  2. In a bowl, combine soup, sour cream, butter, carrots and onion; stir in 2 cups of stuffing mix. Fold in squash.
  3. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350° for 25 minutes or until squash is tender.

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