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Squash Casserole with Stuffing
This Squash Casserole with Stuffing takes two favorite Thanksgiving side dish recipes and brings them together. Stuffing and squash are combined in this creamy dish and baked to perfection.
Servings
5
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Ingredients
1x
2x
3x
▢
2
pounds
yellow squash
sliced
▢
1/4
cup
chopped onions
▢
1
can
cream of chicken soup
▢
1
cup
sour cream
▢
1
cup
shredded carrots
▢
1
box
stuffing mix
any flavor
▢
1/2
cup
salted butter
softened
▢
Parmesan cheese
Instructions
Preheat the oven to 350 degrees.
Add water and a dash of salt to a large pot and bring to a boil. Boil your squash and onions for 5 minutes. Drain the squash and onions.
Add the cream of chicken, sour cream, carrots, and drained squash and onions to a large bowl. Combine well.
In another bowl, combine the dry stuffing mix and butter until well mixed.
Spread half of the stuffing mix into the bottom of a well greased casserole dish.
Pour the squash mix on top.
Sprinkle the remaining stuffing mix on top. Sprinkle Parmesan cheese on top.
Bake for 20 to 30 minutes.
Nutrition
Serving:
1
Calories:
352
kcal
Carbohydrates:
16
g
Protein:
5
g
Fat:
31
g
Saturated Fat:
17
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
8
g
Trans Fat:
1
g
Cholesterol:
81
mg
Sodium:
613
mg
Potassium:
662
mg
Fiber:
3
g
Sugar:
7
g
Vitamin A:
5605
IU
Vitamin C:
33
mg
Calcium:
98
mg
Iron:
1
mg
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