Granny'S Squash Casserole

Name: Granny'S Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs yellow squash, sliced; 1 teaspoon salt; 1 teaspoon pepper; 1/2 cup butter, melted; 1 -8 ounce sour cream; 1 (10 1/2 ounce) can cream of mushroom soup; 1 cup onion, chopped; 1 (8 ounce) package cornbread herb stuffing mix, divided in half; 1/2 cup carrot, shredded; 1 1/2 cups chicken broth

Eats Now Editorial Team · 464 kcal · Soups & Stews

Jump to Recipe

Granny'S Squash Casserole – a delicious recipe with yellow squash, salt, pepper, butter, sour cream, cream of mushroom soup. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

3 lbs yellow squash, sliced
1 teaspoon salt
1 teaspoon pepper
1/2 cup butter, melted
1 -8 ounce sour cream
1 (10 1/2 ounce) can cream of mushroom soup
1 cup onion, chopped
1 (8 ounce) package cornbread herb stuffing mix, divided in half
1/2 cup carrot, shredded
1 1/2 cups chicken broth

1
Place chicken broth, squash and onions in saucepan.
2
Simmer until veggies are tender, about 15 minutes.
3
Add remaining ingredients except 1/2 of stuffing mix.
4
Pour into 2 or 3 quart greased casserole dish.
5
Top with remaining stuffing mix.
6
Bake at 350 degrees for 30-40 minutes until bubbly and light brown.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 lbs yellow squash, sliced, 1 teaspoon salt, 1 teaspoon pepper, 1/2 cup butter, melted, and more.

Yes, Granny'S Squash Casserole falls under the Soups & Stews 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.

Quick Info

Servings
4 servings
Calories
464 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Red Wine Brasato With Glazed Root Vegetables
Black Bean Soup
White Chicken Chili
Couscous Casablanca

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy