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Squash Casserole II

Squash Casserole II
Squash Casserole II might be just the side dish you are searching for. One serving contains 442 calories, 6g of protein, and 32g of fat. This recipe serves 8. If you have cream, carrot, condensed cream of chicken soup, and a few other ingredients on hand, you can make it. It is perfect for Autumn. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C).
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OvenOven
2
Cook squash and onions in boiling salted water until tender.
Ingredients you will need
OnionOnion
SquashSquash
WaterWater
3
Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
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Cream Of Chicken SoupCream Of Chicken Soup
Sour CreamSour Cream
ButterButter
CarrotCarrot
4
Melt remaining 1/2 cup butter and stir it into the stuffing mix.
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Stuffing MixStuffing Mix
ButterButter
5
Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan.
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Stuffing MixStuffing Mix
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Glass Baking PanGlass Baking Pan
6
Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
Ingredients you will need
Stuffing MixStuffing Mix
SquashSquash
7
Bake for 30 minutes, until golden brown and bubbly.
Equipment you will use
OvenOven
DifficultyMedium
Ready In45 m.
Servings8
Health Score6
Dish TypesSide Dish
OccasionsFallWinter
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