Squash Casserole
An easy squash casserole that always gets rave reviews!
Servings 8
Calories 208kcal
Ingredients
- 8 yellow squash medium, cut into bite-sized pieces
- 2 tablespoons onion chopped
- 1 can chicken broth
- 1/2 can cream of chicken soup
- 8 ounces sour cream
- 1/2 cup butter (1 stick), melted
- 1 box stuffing mix (plain or savory herb)
Instructions
- Preheat oven to 350 degrees F. Wash and cut squash into bite-sized pieces.
- Place squash, onion, and chicken broth into a stovetop pot. Add enough water to cover squash. Bring to a boil and continue to boil for 20 minutes or until squash is fork tender.
- Drain liquid and toss in the soup and sour cream and stir until squash is coated.
- Mix the butter and stuffing mix and spoon about half of the mixture in the bottom of a casserole dish. Top with the squash and then spoon the rest of the stuffing on top of the squash. Cover dish with aluminum foil.
- Bake at 350 degrees F. for about 20 minutes and then uncover and bake for 5 more minutes.
Notes
If you'd like, you can top your casserole with grated sharp cheddar cheese!
Nutrition
Calories: 208kcal | Carbohydrates: 9g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 400mg | Potassium: 592mg | Fiber: 2g | Sugar: 5g | Vitamin A: 960IU | Vitamin C: 36.4mg | Calcium: 69mg | Iron: 1mg