How To Make Simple Butternut Squash Casserole
This butternut squash casserole definitely makes for a hearty and creamy dish. This meal is made more nutritious by the combination of squash and carrot.
Serves:
Ingredients
- 2 cupsbutternut squashcut into ½-inch cubes
- 1largecarrotgrated
- ½yellow oniondiced finely
- 1½cupssour cream
- 10¾ozcondensed cream of celery soup(1 can)
- 10¾ozcondensed cream of chicken soup(1 can)
- 12ozpackage dry bread stuffing mix(1 pack)
- ½cupbuttermelted
Instructions
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Preheat the oven to 350 degrees F (175 degrees C).
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam for 8 to 10 minutes or until tender. Transfer squash to a large bowl.
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Add carrot, onion, sour cream, cream of celery soup, and cream of chicken soup to the squash. Mix well. Spread evenly in a 9×13-inch pan.
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Place stuffing mix in a separate bowl and pour melted butter on top, tossing to coat evenly. Spread on top of vegetable mixture in the pan.
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Bake uncovered in the preheated oven for about 20 minutes, or until bubbling and golden brown on top.
Nutrition
- Calories: 332.53kcal
- Fat: 16.51g
- Saturated Fat: 9.02g
- Trans Fat: 0.31g
- Monounsaturated Fat: 4.54g
- Polyunsaturated Fat: 1.33g
- Carbohydrates: 42.60g
- Fiber: 4.04g
- Sugar: 6.90g
- Protein: 6.08g
- Cholesterol: 39.12mg
- Sodium: 665.60mg
- Calcium: 139.39mg
- Potassium: 657.29mg
- Iron: 2.48mg
- Vitamin A: 921.12µg
- Vitamin C: 30.45mg
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