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Squash Casserole I

Rated as 4 out of 5 Stars

"This casserole makes a rich, creamy vegetable side dish. Stuffing mix may be used in place of the bread crumbs if you prefer. It tastes even better the next day for leftovers."
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Ingredients

1 h 10 m servings 251
Original recipe yields 8 servings

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the squash and onion in a large saucepan with just enough water to cover. Bring to a boil over medium heat, and cook until tender, about 10 minutes.
  3. Transfer the squash, onion, and remaining liquid from the saucepan to a 2 1/2 quart casserole dish. Stir in chicken soup, sour cream, and melted butter. The liquid from the cooked squash should be enough so that mixture is slightly soupy. Sprinkle the bread crumbs over the top. The bread will absorb some of the liquid.
  4. Bake, uncovered, for 30 to 45 minutes in the preheated oven, until browned and bubbly.

Nutrition Facts


Per Serving: 251 calories; 15.3 23.9 5.7 31 456 Full nutrition

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Reviews

Read all reviews 60
  1. 73 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe is excellent. I did make a couple of changes, I sauteed the onion and squash using butter instead of water. I also used herbed stuffing mix instead of the bread crumbs as suggested...

Most helpful critical review

This recipe has a wonderful flavor, but was a little watery. I think I'll cut down on the liquid next time.

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This recipe is excellent. I did make a couple of changes, I sauteed the onion and squash using butter instead of water. I also used herbed stuffing mix instead of the bread crumbs as suggested...

This is a good recipe but I do change a few things that I think make it better. I use ritz crackers instead of bread crumbs and I add cheese to it. Since I have a picky husband and 2 toddlers ...

Like the first reviewer, I used too much water to cook the squash and onion. The final product was soupy, but it tasted very good! Next time, I don't think I'll reserve any of the water.

This recipe has a wonderful flavor, but was a little watery. I think I'll cut down on the liquid next time.

My husband loved this dish. I wasn't happy with the stuffing topping as seemed a bit chewey to me. I took the advice of other reviewers and cooked the squash and onions together in a skillet w...

This was delicious!

My husband and I thoroughly enjoyed this one. Had some reservations about it, but when it came out of the oven, ooooooh-la-la! It was excellent. We used butternut squash, which gave it a swee...

I found this recipe to be watery and not creamy at all. I reduced the amount of water added to the 2 qt casserole dish and it was still too much. I would suggest draining off all excess liquid...

This was excellent and very easy, I added 1 can of sliced mushrooms, the homemade breadcrumbs made it that much better. I'll definitely make this again and again.