Squash casserole is a great southern side dish for any holiday, potluck or get-togethers all year round. It feeds a crowd and it will disappear fast!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
- 2 tablespoons onion sliced
- 2 pounds yellow crookneck squash cut into 1 to 2-inch pieces
- 2 carrots grated
- 10.5 ounces cream of chicken condensed soup
- 1 cup sour cream
- 8 ounce package herb stuffing mix
- 8 tablespoons melted butter (1 stick)
Preheat the oven to 375 degrees F. Grease a 9×13 casserole dish.
In a large skillet, add the squash, onions and about ½ cup of water. Cook over medium-high heat until tender; about 8 to 10 minutes.
Stir in the grated carrots. Cook for 2 minutes longer, then drain the vegetables in a mesh strainer; allow to cool slightly.
Meanwhile using a whisk blend together the cream of chicken soup and sour cream blend in a small small, until well incorporated. Then combine with the squash mixture.
Toss the stuffing mix and melted butter together until well combined. Place half of the stuffing inside a greased casserole dish.
Pour the squash mixture over top of the stuffing, then top the squash mixture with the other half of the stuffing mixture.
Bake in the preheated oven for 30 minutes.
Remove from the oven. Cool for about 5 to 10 minutes; serve warm.
Calories: 324kcal | Carbohydrates: 30g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 795mg | Potassium: 474mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3370IU | Vitamin C: 20.6mg | Calcium: 90mg | Iron: 2mg
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