SQUASH CASSEROLE WITH CREAM OF CHICKEN SOUP

Squash Casserole with Cream of Chicken Soup image

This casserole is creamy with a wonderful herbed topping. You can also mix leftover turkey or pork in this dish and serve as a main dish after the holidays.

Provided by Ladysmom

Categories Side Dish Vegetables Squash Summer Squash

Yield 8

Number Of Ingredients 7

Ingredients

1 ½ pounds yellow crookneck squash - peeled, seeded, and sliced
1 onion, thinly sliced
1 carrot, grated
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1 cup butter
7 ½ ounces herbed dry bread stuffing mix

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
Bake for 30 minutes, until golden brown and bubbly.

Nutrition Facts : Calories 423.4 calories, Carbohydrate 29.1 g, Cholesterol 76.8 mg, Fat 32.3 g, Fiber 2.2 g, Protein 6.2 g, SaturatedFat 19.2 g, Sodium 858.3 mg, Sugar 5.3 g