Rating: 4.5 stars
57 Ratings
  • 5 star values: 41
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1

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.

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Ingredients

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

Directions

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

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  • 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.

  • 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.

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

Nutrition Facts

423 calories; protein 6.2g; carbohydrates 29.1g; fat 32.3g; cholesterol 76.8mg; sodium 858.3mg. Full Nutrition
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