Easy Squash Casserole
Easy Squash Casserole is the kind of recipe that demands doubling or even tripling...
Servings: 10 servings
Cost: $0.36
Equipment
- 9 x 13 inch casserole dish
Ingredients
- 2 pounds yellow summer squash sliced into 1/2 inch chunks, about 4 or 5 medium squash
- 2 carrots grated or chopped
- 1 onion small, diced
- 6 ounces herb stuffing mix
- 1 10 ounce can cream of chicken soup
- 1 ¼ cups sour cream
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ cup sweet salted butter melted
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F.
- Grease a casserole dish with butter or spray with nonstick cooking spray.
- Bring a large stock pot of water to a boil. Add the sliced squash, onion and carrot. Reduce heat and continue to cook over medium for about 10 minutes, or until the squash is tender.
- In a medium size bowl, mix the dry stuffing mix with the dried herbs and the melted butter. Stir well to coat.
- In a large bowl, mix the cream of chicken soup and the sour cream well.
- Drain the vegetables well. Use a potato masher to gently press any additional water from the squash. Add the vegetables to the sour cream mixture and combine. Add the stuffing mixture to the sour cream mixture and combine. Add salt and pepper to taste.
- Turn into the prepared casserole dish and bake for 30 minutes and bubbling.
Video
Notes
This casserole keeps for several days in the refrigerator and can be reheated easily.
If making ahead to serve later, bake at 350 degrees F for only 15 minutes. Turn off the oven and open the door. Allow casserole to sit in the oven until it cools slightly. Remove from oven and cover with foil. Reheat at 350 degrees F from fridge to oven for 20 to 30 minutes or until bubbling.
This is a freezer-friendly recipe. Follow the method for make ahead and freeze after casserole has cooled slightly.
This casserole may be made into a main dish by adding leftover Rotisserie chicken or browned and cooked smoked sausage or kielbasa.
Nutrition
Serving: 1serving | Calories: 227kcal | Carbohydrates: 19g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 355mg | Potassium: 375mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2682IU | Vitamin C: 17mg | Calcium: 73mg | Iron: 1mg