Squash Casserole with Cream of Chicken Soup


This casserole is creamy with a wonderful herbed topping. You can also mix leftover turkey or pork in this dish and serve as a main dish after the holidays.

8 servings


  • 1 ½ pounds yellow crookneck squash - peeled, seeded, and sliced

  • 1 onion, thinly sliced

  • 1 carrot, grated

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • 1 (8 ounce) container sour cream

  • 1 cup butter

  • 7 ½ ounces herbed dry bread stuffing mix


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.

  3. Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.

  4. Bake for 30 minutes, until golden brown and bubbly.

Nutrition Facts (per serving)

423 Calories
32g Fat
29g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 423
% Daily Value *
Total Fat 32g 41%
Saturated Fat 19g 96%
Cholesterol 77mg 26%
Sodium 858mg 37%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 6g
Vitamin C 16mg 81%
Calcium 89mg 7%
Iron 2mg 10%
Potassium 399mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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