Squash Casserole with Cream of Chicken Soup Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings.

• 1 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) sour cream
• 1 cup butter
• 7 ounces herbed dry bread stuffing mix

Directions

Step 1: Preheat your oven to 350F (175C).

Step 2: Cook the squash and onions in boiling salted water until they become tender.

Step 3: Drain the vegetables, then mash them with cup of butter or margarine.

Step 4: Stir in the sour cream, grated carrot, and the cream of chicken soup. Set the mixture aside.

Step 5: Melt the remaining cup of butter and mix it into the bread stuffing mix.

Step 6: Pour half of the stuffing mix into the bottom of a 9x13 glass baking dish.

Step 7: Spread the squash mixture over the stuffing, then top it with the remaining stuffing mix.

Step 8: Bake for 30 minutes, or until golden brown and bubbly.

Nutrition Facts (per serving)

• Calories: 423
• Total Fat: 32g (41% Daily Value)
• Saturated Fat: 19g (96% Daily Value)
• Cholesterol: 77mg (26% Daily Value)
• Sodium: 858mg (37% Daily Value)
• Total Carbohydrates: 29g (11% Daily Value)
• Dietary Fiber: 2g (8% Daily Value)
• Total Sugars: 5g
• Protein: 6g (12% Daily Value)
• Vitamin C: 16mg (18% Daily Value)
• Calcium: 89mg (7% Daily Value)
• Iron: 2mg (10% Daily Value)
• Potassium: 399mg (8% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you're following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.