This butternut squash casserole is a family holiday favorite, and simple to make.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, 8 to 10 minutes. Transfer squash to a large bowl.

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  • Add carrot, onion, sour cream, cream of celery soup, and cream of chicken soup to the squash. Mix well. Spread evenly in a 9x13-inch pan.

  • Place stuffing mix in a separate bowl and pour melted butter on top, tossing to coat evenly. Spread on top of vegetable mixture in the pan.

  • Bake in the preheated oven, uncovered, until bubbling and golden brown on top, about 20 minutes.

Nutrition Facts

295 calories; protein 5.4g; carbohydrates 30.4g; fat 17.3g; cholesterol 38.1mg; sodium 879.4mg. Full Nutrition
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