Squash Casserole II

Health score
6%
Squash Casserole II
45 min.
8
443kcal

Suggestions


Looking for a delicious side dish that will elevate your meal and impress your guests? Look no further than Squash Casserole II! This comforting and hearty casserole is a delightful fusion of flavors, combining the gentle sweetness of yellow crookneck squash with creamy goodness and a crunchy topping. Perfect for family gatherings, holiday feasts, or even a cozy weeknight dinner, this recipe serves 8, making it ideal for sharing.

What makes Squash Casserole II truly special is its rich texture and satisfying taste, which comes from the combination of tender squash, flavorful onion, and a creamy blend of sour cream and condensed cream of chicken soup. The herbal notes from the stuffing mix provide a crunchy contrast, ensuring every bite is a delightful experience. Plus, it’s quick and easy to prepare, ready in just 45 minutes!

Whether you're serving it as a side dish, an antipasto platter addition, or a snack that everyone will love, this casserole is guaranteed to become a staple in your cooking repertoire. With each serving packing in about 443 calories, you get a hearty dish that's both filling and full of flavor. Dive into this Squash Casserole II and savor the comforting tastes that remind you of home-cooked goodness!

Ingredients

  • cup butter 
  •  carrots grated
  • 10.8 ounce cream of chicken soup canned
  •  onion thinly sliced
  • ounce cup heavy whipping cream sour
  • 1.5 pounds crookneck squash yellow peeled seeded sliced
  • 7.5 ounces herbed bread stuffing mix dry

Equipment

  • oven
  • glass baking pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook squash and onions in boiling salted water until tender.
  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.
  4. Melt remaining 1/2 cup butter and stir it into the stuffing mix.
  5. Pour half of the stuffing mix into the bottom of a 9X13 glass 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.
  7. Bake for 30 minutes, until golden brown and bubbly.

Nutrition Facts

Calories443kcal
Protein5.14%
Fat62.9%
Carbs31.96%

Properties

Glycemic Index
20.85
Glycemic Load
1.71
Inflammation Score
-10
Nutrition Score
15.380434798158%

Flavonoids

Luteolin
0.01mg
Isorhamnetin
0.69mg
Kaempferol
0.11mg
Myricetin
0.01mg
Quercetin
2.81mg

Nutrients percent of daily need

Calories:443.35kcal
22.17%
Fat:31.73g
48.82%
Saturated Fat:18.35g
114.66%
Carbohydrates:36.27g
12.09%
Net Carbohydrates:33.27g
12.1%
Sugar:6.2g
6.89%
Cholesterol:81.05mg
27.02%
Sodium:841.29mg
36.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.84g
11.67%
Vitamin A:11270.34IU
225.41%
Vitamin C:19.62mg
23.78%
Selenium:15.32µg
21.88%
Manganese:0.39mg
19.37%
Folate:74.99µg
18.75%
Vitamin B1:0.27mg
17.79%
Vitamin E:2.35mg
15.67%
Vitamin B3:2.83mg
14.16%
Potassium:470.14mg
13.43%
Vitamin B2:0.21mg
12.2%
Fiber:3g
11.99%
Magnesium:46.76mg
11.69%
Iron:2.09mg
11.61%
Calcium:113.06mg
11.31%
Phosphorus:112.36mg
11.24%
Vitamin B6:0.21mg
10.54%
Copper:0.19mg
9.36%
Vitamin B5:0.68mg
6.83%
Vitamin K:6.26µg
5.96%
Zinc:0.65mg
4.31%
Vitamin B12:0.11µg
1.88%
Source:Allrecipes