Creamy Squash Casserole

Health score
15%
Creamy Squash Casserole
45 min.
8
506kcal

Suggestions


Welcome to a delightful culinary experience with our Creamy Squash Casserole! This dish is not just a side; it's a celebration of flavors and textures that will elevate any meal. Imagine tender butternut squash, perfectly complemented by the creaminess of sour cream and the savory notes of cream of chicken soup. Each bite is a comforting embrace, making it an ideal choice for family gatherings, holiday feasts, or even a cozy weeknight dinner.

What sets this casserole apart is its harmonious blend of ingredients. The vibrant orange of the squash and the bright orange of shredded carrots create a visually appealing dish that is as pleasing to the eyes as it is to the palate. The herb-seasoned dry stuffing mix adds a delightful crunch on top, providing a perfect contrast to the creamy filling beneath. With just 45 minutes of preparation and cooking time, you can whip up this delicious dish that serves eight, making it perfect for sharing.

Whether you're looking for a hearty side dish, a tasty antipasto, or a comforting starter, this Creamy Squash Casserole fits the bill. With each serving packing in 506 calories, it’s a satisfying option that doesn’t compromise on flavor. So, roll up your sleeves and get ready to impress your guests with this scrumptious casserole that will have everyone coming back for seconds!

Ingredients

  • 0.3 cup butter melted
  • pound butternut squash peeled seeded cut into 1/2-inch cubes
  •  carrots shredded
  • 10.8 ounce cream of chicken soup canned
  • 0.5 cup onion finely chopped
  • cup cup heavy whipping cream sour
  • 2.5 cups herb-seasoned stuffing mix dry

Equipment

  • bowl
  • oven
  • pot
  • baking pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
  2. 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.
  3. Drain and set aside.
  4. 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.
  5. Transfer to prepared baking dish.
  6. Sprinkle top of casserole with remaining 1/2 cup of stuffing mix.
  7. Bake in the preheated oven until bubbling and squash is tender, about 25 minutes.

Nutrition Facts

Calories506kcal
Protein8.75%
Fat31.84%
Carbs59.41%

Properties

Glycemic Index
20.85
Glycemic Load
1.87
Inflammation Score
-10
Nutrition Score
23.83043465407%

Flavonoids

Luteolin
0.02mg
Isorhamnetin
0.5mg
Kaempferol
0.1mg
Myricetin
0.01mg
Quercetin
2.06mg

Nutrients percent of daily need

Calories:505.69kcal
25.28%
Fat:18.12g
27.88%
Saturated Fat:9.07g
56.68%
Carbohydrates:76.05g
25.35%
Net Carbohydrates:70.82g
25.75%
Sugar:10.95g
12.16%
Cholesterol:41.08mg
13.69%
Sodium:1391.38mg
60.49%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.21g
22.41%
Vitamin A:15088.37IU
301.77%
Selenium:38µg
54.29%
Folate:162.39µg
40.6%
Vitamin B1:0.58mg
38.66%
Manganese:0.73mg
36.6%
Vitamin C:25.75mg
31.21%
Vitamin B3:5.97mg
29.83%
Vitamin B2:0.4mg
23.64%
Iron:4.1mg
22.8%
Fiber:5.23g
20.92%
Potassium:701.31mg
20.04%
Magnesium:75.55mg
18.89%
Phosphorus:185.83mg
18.58%
Vitamin E:2.55mg
17.01%
Calcium:170.12mg
17.01%
Vitamin B6:0.33mg
16.61%
Copper:0.32mg
16.12%
Vitamin B5:0.98mg
9.82%
Zinc:1.13mg
7.5%
Vitamin K:6.77µg
6.45%
Vitamin B12:0.09µg
1.52%
Source:Allrecipes