Ingredients
8
8 servings
- •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
- •⅓ cup butter, melted
- •2 carrots, shredded
- •½ cup finely chopped onion
- •2 ½ cups herb-seasoned dry stuffing mix
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
- 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.
- 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.
- Bake in the preheated oven until bubbling and squash is tender, about 25 minutes.
Nutritional Facts
Per 8 servings
- Calories: 389
- Carbohydrate: 52g
- Fat: 17g
- Fiber: 5g
- Protein: 9g
- Sugar: 5g
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