Butternut Squash Casserole
Butternut Squash Casserole recipe with steamed butternut squash, carrots, onion, cream of chicken soup, sour cream, and stuffing mix.
Servings 8 servings
- 6 oz box savory herbs stuffing mix unprepared
- 1/2 cup butter melted
- 2 lbs cubed butternut squash
- 1 cup shredded carrots
- 1/4 cup onion diced
- 10 3/4 oz can cream of chicken soup
- 1 cup sour cream
In a bowl, stir together stuffing mix and butter; set aside.
In a separate large bowl, add cubed butternut squash and cover with plastic wrap.
Microwave 5 minutes at a time until butternut squash is fork tender (be very careful of steam).
Remove plastic wrap and lightly mash butternut squash with a fork.
Add in carrots and onion and stir well.
Add in cream of chicken soup and sour cream and stir well.
In the bottom of a 3 quart glass baking dish, spread most of the stuffing mix reserve a small amount for the topping.
Spread butternut squash mixture over the stuffing mixture.
Sprinkle remaining stuffing mixture even over the top of the casserole.
Bake at 350 degrees for 30 minutes until bubbly.
Calories: 668kcal | Carbohydrates: 62g | Protein: 14g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 78mg | Sodium: 3316mg | Potassium: 751mg | Fiber: 3g | Sugar: 8g | Vitamin A: 16007IU | Vitamin C: 26mg | Calcium: 173mg | Iron: 6mg