Creamy Squash Casserole

[Modemouth]

Creamy Squash Casserole
2 pounds acorn or butternut squash
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1/3 cup butter or margarine, melted
2 medium carrots, shredded
1/2 cup finely chopped onion
2-1/4 cups herb-seasoned stuffing mix, divided


Cut squash in half; remove and discard peel and seeds. Cut squash into 1/2-inch cubes. Cook squash in a small amount of water for 3 minutes; drain and set aside. In a bowl, combine soup, sour cream, butter, carrots and onion; stir in 2 cups of stuffing mix. Fold in squash.
Transfer to a greased 11 by 7-inch baking dish. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350 for 25 minutes or until squash is tender. Yield: 12 servings.

[beanie]

have you ever tried this? I have an acorn squash and dont know what to do with it. got it from work. i've been reading recipes, they all are basically the same with the maple syrup or brown sugar. this recipe sounds pretty good. let me know if you liked this recipe. thanks

[Modemouth]

We really liked it