Rating: 4.5 stars 4.3
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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