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Creamy Squash Casserole
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Butternut squash casserole in creamy herb sour cream sauce with stuffing mix.
Ingredients:
  • 1 (2 pound) butternut squash - peeled, seeded, and cut into 1/2-inch cubes
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 0.33333334326744 cup butter, melted
  • 2 carrots, shredded
  • 0.5 cup finely chopped onion
  • 2.5 cups herb-seasoned dry stuffing mix
Instructions:
  • Preheat the oven to a cozy 350 degrees F (175 degrees C) and generously grease a 7x11-inch baking dish.
  • 1. Boil lightly salted water in a pot and add squash cubes. Simmer on low heat until slightly softened, about 3 minutes. Drain and set aside.
  • Combine cream of chicken soup, sour cream, butter, carrots, and onion in a bowl until well mixed. Gently fold in 2 cups of stuffing mix and squash. Transfer mixture to baking dish and top with remaining 1/2 cup of stuffing mix.
  • Bake until the squash is tender and bubbling in the preheated oven, approximately 25 minutes.

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