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.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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.

  • 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.

  • Bake, uncovered, for 30 to 45 minutes in the preheated oven, until browned and bubbly.

Nutrition Facts

251 calories; 5.7 g protein; 23.9 g carbohydrates; 30.8 mg cholesterol; 456.5 mg sodium. Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2004
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 in the recipe. Will definitely make again and again. Read More
(77)

Most helpful critical review

Rating: 3 stars
09/07/2003
This recipe has a wonderful flavor but was a little watery. I think I'll cut down on the liquid next time. Read More
(17)
73 Ratings
  • 5 star values: 36
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 6
Rating: 5 stars
08/22/2004
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 in the recipe. Will definitely make again and again. Read More
(77)
Rating: 5 stars
08/22/2004
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 in the recipe. Will definitely make again and again. Read More
(77)
Rating: 5 stars
01/26/2004
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 I have found that if I add cheese they will eat almost anything! lol A good way to get kids (and picky hubbys) to eat veggies. Read More
(51)
Advertisement
Rating: 5 stars
11/26/2002
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. Read More
(35)
Rating: 3 stars
09/07/2003
This recipe has a wonderful flavor but was a little watery. I think I'll cut down on the liquid next time. Read More
(17)
Rating: 4 stars
10/22/2007
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 with the butter. I think next time I'll take one of the other reviewer's tips and soak the stuffing mix in with the melted butter before putting on top. We loved this though. I used low-fat butter and sour cream as well as low-fat low-sodium soup and it was fabulous! Read More
(16)
Advertisement
Rating: 5 stars
03/18/2003
This was delicious! Read More
(13)
Rating: 5 stars
11/26/2002
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 sweetness offset by the sour cream. Wonderful side. Read More
(12)
Rating: 5 stars
11/11/2002
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. Read More
(10)
Rating: 2 stars
05/13/2009
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 from the squash and replacing with milk. Read More
(10)