Squash Casserole Recipe

Name: Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 lb. yellow squash (3 c., mashed); 1 c. sour cream; 1 onion, chopped; 1 (10 oz.) can cream of mushroom soup; 2 c. herb stuffing, divided; 2 carrots, grated; salt to taste; pepper to taste; vegetable cooking spray; 1 Tbsp. margarine

Servings: persons

2 lb. yellow squash (3 c., mashed)
1 c. sour cream
1 onion, chopped
1 (10 oz.) can cream of mushroom soup
2 c. herb stuffing, divided
2 carrots, grated
salt to taste
pepper to taste
vegetable cooking spray
1 Tbsp. margarine

1
Slice squash.
2
Place in large pot of water; cook squash until tender.
3
Drain and mash.
4
In large bowl, combine squash, sour cream, carrots, onion, soup, salt and pepper.
5
Mix thoroughly. Spray a 3-quart casserole dish with vegetable spray.
6
Sprinkle 1 cup of stuffing on bottom of casserole dish.
7
Pour squash mixture over stuffing.
8
Top mixture with 1 cup stuffing.
9
Dot with margarine.
10
Bake at 350u00b0 for 40 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 lb. yellow squash (3 c., mashed), 1 c. sour cream, 1 onion, chopped, 1 (10 oz.) can cream of mushroom soup, and more.

Yes, 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.

Squash Casserole

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