Casserole of Creamy Squash

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Casserole of Creamy Squash

Creamy Squash Casserole

Published on June 18, 2020

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

  • 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

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7×11-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)

389Calories17g Fat52g Carbs9g Protein
None
Nutrition FactsServings Per Recipe8Calories389% Daily Value *Total Fat17g22%Saturated Fat10g48%Cholesterol36mg12%Sodium1146mg50%Total Carbohydrate52g19%Dietary Fiber5g18%Total Sugars5gProtein9gVitamin C26mg130%Calcium128mg10%Iron4mg19%Potassium654mg14%
None

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