Cheesy Butternut Squash Casserole – a delicious recipe with butternut squash, onion, cream of mushroom soup, chicken, sour cream, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut fresh squash into chunks.
2
Put squash in boiling water. Add salt and pepper to water (add accordingly). Boil for 10-12 minutes.
3
Preheat oven 350 degrees.
4
In a large mixing bowl, add stuffing, onions, cream of mushroom, sour cream, jalepenos. In a small bowl, mix 1 bouillon cube with enough water that it dissolves well. Add bouillon mixture to the other ingredients. Finally, add the cheese by the handful. Make sure the mixture blends smoothly.
5
Smash up the squash and drain most of the juices that are released from the squash. Add to other ingredients and mix.
6
Pour mixture into a large pre-greased (spray with cooking spray) baking tray and spread evenly.
7
Pour enough breadcrumbs to cover entire mixture.
8
Put in oven for 25 minutes. All cheese should be melted.
9
Enjoy!
794
kcal
Calories
63
g
Fat
30
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (8 ounce) box Stove Top stuffing mix, 1 large butternut squash (1 family size frozen squash if fresh is not available), 1 large onion (chopped), 1 (8 ounce) can cream of mushroom soup, and more.
Yes, Cheesy Butternut Squash Casserole falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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