Rating: 4.5 stars 4.6
91 Ratings
  • 5 star values: 64
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

A wonderful casserole, even for those who don't particularly care for squash!

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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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). Grease a baking dish.

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  • Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.

  • Transfer squash mixture to the prepared baking dish; top with stuffing mix.

  • Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.

Cook's Note:

This recipe can be made ahead and refrigerated; add stuffing mix just before baking.

Nutrition Facts

191 calories; protein 5.5g; carbohydrates 15.7g; fat 12.2g; cholesterol 23.1mg; sodium 479.4mg. Full Nutrition
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