Creamy Squash Casserole

4.4
(22)
17 Reviews
5 Photos

Creamy and tender squash casserole.

Submitted by apz2002
Published on June 18, 2020
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5
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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts

Ingredients

  • 1 (2 pound) butternut squash - peeled, seeded, and cut into 1/2-inch cubes

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • 1 cup sour cream

  • ⅓ cup butter, melted

  • 2 carrots, shredded

  • ½ cup finely chopped onion

  • 2 ½ cups herb-seasoned dry stuffing mix

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.

  2. 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.

  3. 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.

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

Nutrition Facts (per serving)

389 Calories
17g Fat
52g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 389
% Daily Value *
Total Fat 17g 22%
Saturated Fat 10g 48%
Cholesterol 36mg 12%
Sodium 1146mg 50%
Total Carbohydrate 52g 19%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 9g 18%
Vitamin C 26mg 29%
Calcium 128mg 10%
Iron 4mg 19%
Potassium 654mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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