Squash Casserole with Cream of Chicken Soup

Name: Squash Casserole with Cream of Chicken Soup
Yield: 8
Ingredients: 1 1/2 pounds yellow crookneck squash - peeled, seeded, and sliced; 1 onion, thinly sliced; 1 carrot, grated; 1 (10.75 ounce) can condensed cream of chicken soup; 1 (8 ounce) container sour cream; 1 cup butter; 7 1/2 ounces herbed dry bread stuffing mix

👥 8 servings 👁️ 25 views

This casserole is creamy with a wonderful herbed topping. You can also mix leftover turkey or pork in this dish and serve as a main dish after the holidays.

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🔗 Recipe adapted from AllRecipes

#Casserole #Soup #Lunch

📊 At a Glance

Serves 8

Difficulty Medium

🛒 Ingredients

1 1/2 pounds yellow crookneck squash - peeled, seeded, and sliced

1 onion, thinly sliced

1 carrot, grated

1 (10.75 ounce) can condensed cream of chicken soup

1 (8 ounce) container sour cream

1 cup butter

7 1/2 ounces herbed dry bread stuffing mix

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 423

% Daily Value*

Total Fat 32.3g 41%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 858mg 37%

Total Carbohydrate 29.1g 11%

Dietary Fiber 2.2g 8%

Total Sugars 5.3g

Protein 6.2g 12%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 350 degrees F (175 degrees C).

Cook squash and onions in boiling salted water until tender.

Drain and mash them with 1/2 cup butter or margarine.

Stir in sour cream, grated carrot and cream of chicken soup.

Melt remaining 1/2 cup butter and stir it into the stuffing mix.

Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan.

Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.

Bake for 30 minutes, until golden brown and bubbly.