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
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking dish.
- 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 (per serving)
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