Squash Casserole Recipe

Name: Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb. squash, chopped; 1 medium onion, chopped; 1 large carrot, grated; salt to taste; 1/2 c. water; 1 stick margarine; 1/4 c. stuffing (for topping); 1 (8 oz.) carton sour cream; 1 (10 oz.) can cream of chicken soup; 1 c. Pepperidge Farm stuffing mix; 1 c. medium sharp cheese, grated

Servings: persons

2 1/2 lb. squash, chopped
1 medium onion, chopped
1 large carrot, grated
salt to taste
1/2 c. water
1 stick margarine
1/4 c. stuffing (for topping)
1 (8 oz.) carton sour cream
1 (10 oz.) can cream of chicken soup
1 c. Pepperidge Farm stuffing mix
1 c. medium sharp cheese, grated

1
Put squash, onion, carrot, salt and water in pan.
2
Cover and cook until vegetables are tender.
3
Drain in colander and put in bowl.
4
While vegetables are still hot, add margarine, soup and sour cream.
5
Mix well and add 1 cup stuffing mix and grated cheese.
6
Place mixture in a greased 2 or 2 1/2-quart casserole dish and top with 1/4 cup stuffing mix.
7
Bake at 350u00b0 for 25 minutes or until mixture is hot and bubbly.

368

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.

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

You need 11 ingredients. The key ingredients include: 2 1/2 lb. squash, chopped, 1 medium onion, chopped, 1 large carrot, grated, salt to taste, 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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