Squash Casserole with Cream of Chicken Soup

This casserole is creamy with a wonderful herbed topping. You can also mix leftover turkey or pork in this dish and serve as a main dish after the holidays.

• Calories: 423 Calories

Ingredients

• 1 cup butter
• 1 (8 ounce) container sour cream
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 onion, thinly sliced
• 1 carrot, grated
• 1 ½ pounds yellow crookneck squash - peeled, seeded, and sliced
• 7 ½ ounces herbed dry bread stuffing mix

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

Bake for 30 minutes, until golden brown and bubbly.