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.

I Made It

Nutrition Facts (per serving)

389Calories17g Fat52g Carbs9g Protein

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Nutrition FactsServings Per Recipe8Calories389% Daily Value *Total Fat17g22%Saturated Fat10g48%Cholesterol36mg12%Sodium1146mg50%Total Carbohydrate52g19%Dietary Fiber5g18%Total Sugars5gProtein9gVitamin C26mg130%Calcium128mg10%Iron4mg19%Potassium654mg14%

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