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| BUTTERNUT SQUASH CASSEROLE | |
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1 (20 oz.) pkg. butternut squash 1/4 cup onions, chopped 3/4 cup sour cream 1 can cream of chicken soup 1 1/2 cups carrots, shredded 1 (8 oz.) pkg. seasoned stuffing mix 1/2 cup (1 stick) butter, melted Cook butternut squash and onions in boiling salted water for 3 minutes. Drain and combine with next 3 ingredients. Mix stuffing with melted butter and spread one half in 12x7x2-inch baking dish. Add vegetable mix and sprinkle remaining stuffing on top. Bake in a preheated 350°F degrees for 25-30 minutes. | |
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recipe reviews #25644
Rose Rizzo (New Jersey) says:
This recipe is a family favorite! I make it for Thanksgiving as well as year round! Try it... you will like it!
#48682
Lisa B. (Missouri) says:
DELISH!!!!
#55868
Monica (United States) says:
I made it with fresh organic butternut squash from our local farm. Soo good. My husband said its a Thanksgiving all in one bite. :)
#89443
V coppola (Saskatchewan) says:
Gets high marks from guests. I've made it with squash and also with sweet potato. I suspect it would work well with rutabaga, too. I cut the soup back to half a can, as I found one can to be a little "goopy" and heavier on the salt than I like. I also have used cream of mushroom soup, and added a few sliced mushrooms.
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