Rating: 4.35 stars
20 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Creamy and tender squash casserole.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 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 7x11-inch baking dish.

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  • Bring a pot of lightly salted water to a boil; stir in squash cubes. Reduce heat to low; simmer squash until slightly softened, about 3 minutes. Drain and set aside.

  • Mix cream of chicken soup, sour cream, butter, carrots, and onion in a bowl until thoroughly combined; stir in 2 cups of stuffing mix and the squash. Transfer to prepared baking dish. Sprinkle top of casserole with remaining 1/2 cup of stuffing mix.

  • Bake in the preheated oven until bubbling and squash is tender, about 25 minutes.

Nutrition Facts

389 calories; protein 9g; carbohydrates 51.8g; fat 17.4g; cholesterol 36mg; sodium 1145.7mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 5 stars
02/03/2013
This recipe was really great! I added ground beef to it. I cooked the ground beef and onion together. I then added the cream of chicken soup and sour cream to that mix. I also added a little garlic salt and pepper. Then I mixed that mixture and the butternut squash together in a casserole dish. I prepared the stuffing mixture alone. Then I mixed in half of the stuffing in the casserole mixed, and then topped with the rest of the stuffing. I baked for 25 minutes at 350. It was delicious! And adding the ground beef turned it into a complete meal. Yummy! Read More
(11)

Most helpful critical review

Rating: 3 stars
09/25/2016
I won't make it again. I used a little less butter and low fat sour cream and soup. Read More
20 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/02/2013
This recipe was really great! I added ground beef to it. I cooked the ground beef and onion together. I then added the cream of chicken soup and sour cream to that mix. I also added a little garlic salt and pepper. Then I mixed that mixture and the butternut squash together in a casserole dish. I prepared the stuffing mixture alone. Then I mixed in half of the stuffing in the casserole mixed, and then topped with the rest of the stuffing. I baked for 25 minutes at 350. It was delicious! And adding the ground beef turned it into a complete meal. Yummy! Read More
(11)
Rating: 5 stars
10/20/2012
we really liked it. i didn't have cream of chicken soup, so sub'd cream of mushroom, and only shredded one carrot instead of two b/c i was short on time, but we REALLY liked the savory taste of this casserole. sure to be on our table many times in the fall! Read More
(10)
Rating: 5 stars
10/04/2012
I made the recipe last night exactly as written and loved it! Even the hubby, who has no love for anything that even looks like a casserole, thought it was good! For the stuffing mix, I used Stove Top (for chicken) and thought it gave just the right amount of seasoning. The only error I made was making the cubes of squash a little too large so it took about 10 minutes more of baking to cook them through. Next time, I will cut then into smaller, more bite sized cubes. I served this as a side dish to some baked chicken. Read More
(8)
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Rating: 5 stars
10/21/2012
I got some butternut squash in my bountiful basket and have never cooked with it before. This recipe was simple and extremely tasty. I added some shredded white cheddar on the top and it was very good. I will definately be making it again. Thank you for the recipe! Read More
(4)
Rating: 5 stars
07/16/2013
Made as written other than using a 8" x 8" extra deep baking dish. In step 2, at least double the time for simmering the squash to get it slightly softened as 3 minutes isn’t sufficient. If not sufficiently softened, the bake time is extended with the risk of the casserole not being as moist as it could be. Using the deeper baking dish caused the cooking time to be extended to about 50 minutes (increased temp to 375 degrees during last 25 minutes). A definite make again as everyone luved this very tasty side dish. Thank you apz2002. Read More
(3)
Rating: 4 stars
10/22/2013
This is the first time I am rating a recipe and the reason - because hubs never eats casserole and doesn't like squash but went back to this for second and thirds! I am not giving it 5 stars only because I made some changes. I didn't use butter or shredded carrots. I added a bit more finely chopped onion. I also added finely chopped portabella mushrooms and lastly, I shredded some good cheddar cheese. I just mixed everything up in a bowl (after steaming the squash) and put it in a baking dish, sprinkled more stuffing on top and threw it in the oven! So easy! Oh I used Pepperidge Farm Herb Seasoned stuffing in the blue bag. Thanks for the great casserole idea! Read More
(2)
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Rating: 4 stars
05/26/2013
Dont skimp on sour cream. Took me 40 min in oven not 25. Has a great flavor with shredded chedder cheese sprinkled on top Read More
(1)
Rating: 5 stars
09/21/2016
I loved this recipe however I did make a couple recommended adaptations. I added frozen pre-cooked diced chicken breast and extended the baking time to an hour. Delicious. Read More
Rating: 5 stars
09/12/2015
Made this a complete meal by adding cooked cubed chicken to it. Great taste. Tasted like Thanksgiving in a casserole dish! Did increase the temperature to 375 and baked for 50 minutes. Read More
Rating: 3 stars
09/25/2016
I won't make it again. I used a little less butter and low fat sour cream and soup. Read More