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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Creamy and tender squash casserole. Ingredients:
1 (2 pound) butternut squash - peeled, seeded, and cut into 1/2-inch cubes |
1 (10.75 ounce) can condensed cream of chicken soup |
1 cup sour cream |
1/3 cup butter, melted |
2 carrots, shredded |
1/2 cup finely chopped onion |
2 1/2 cups herb-seasoned dry stuffing mix |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
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.
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.
4. Bake in the preheated oven until bubbling and squash is tender, about 25 minutes.
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