- 2 cups butternut squash, cut into 1/2-inch cubes
- 1 large carrot, grated
- 1/2 yellow onion, diced fine
- 1 1/2 cups sour cream
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (12 ounce) package dry bread stuffing mix
- 1/2 cup butter, melted
- Preheat the oven to 350 degrees F (175 degrees C). 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 until tender, 8 to 10 minutes. Transfer squash to a large bowl.
- Add carrot, onion, sour cream, cream of celery soup, and cream of chicken soup to the squash. Mix well. Spread evenly in a 9x13-inch pan.
- 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.
- Bake in the preheated oven, uncovered, until bubbling and golden brown on top, about 20 minutes.
06/16/2019
recipepes.com
simple butternut squash casserole, recipe
PT15M
PT1H
5
455 calories
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