Creamy Squash Casserole

Creamy and tender squash casserole.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.

Step: 2

Bring a pot of lightly salted water to a boil; stir in squash cubes. Reduce heat to low; simmer squash until slightly softened, about 3 minutes. Drain and set aside.

Step: 3

Mix cream of chicken soup, sour cream, butter, carrots, and onion in a bowl until thoroughly combined; stir in 2 cups of stuffing mix and the squash. Transfer to prepared baking dish. Sprinkle top of casserole with remaining 1/2 cup of stuffing mix.

Step: 4

Bake in the preheated oven until bubbling and squash is tender, about 25 minutes.

Per Serving: 389 calories; protein 9g; carbohydrates 51.8g; fat 17.4g; cholesterol 36mg; sodium 1145.7mg.

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