How to Make Squash Casserole with Cream of Chicken Soup - A Step-by-Step Guide

There's nothing quite like a warm and comforting casserole to satisfy your cravings and bring the family together for a delicious meal. And if you're looking for a crowd-pleasing dish that's packed with the flavors of the season, then this Squash Casserole with Cream of Chicken Soup is the perfect recipe for you. This dish is a southern classic, and it's easy to see why – with tender squash, savory cream of chicken soup, and a crispy, buttery topping, it's an absolute winner.

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Ingredients

  • 1 ½ 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 ½ ounces herbed dry bread stuffing mix

Information

  • Servings: 8
  • Yield: 8 servings

  • 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. Set aside.
  • 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.
  • Nutrition

    423 cal.

    • Total Fat: 32g
    • Saturated Fat: 19g
    • Cholesterol: 77mg
    • Sodium: 858mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 6g
    • Vitamin C: 16mg
    • Calcium: 89mg
    • Iron: 2mg
    • Potassium: 399mg