Granny's Squash Casserole

debbies dishes's Note:

Another Squash Casserole. This is the one we have used for 4 generations. Need I say more? Always a favorite.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 3 lbs yellow squash , sliced
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ cup butter , melted
• 1 -8 ounce sour cream
• 1 (10 ½ ounce) can cream of mushroom soup
• 1 cup onion , chopped
• 1 (8 ounce) package cornbread herb stuffing mix , divided in half
• ½ cup carrot , shredded
• 1 ½ cups chicken broth

Directions:

1. Place chicken broth, squash and onions in saucepan.
2. Simmer until veggies are tender, about 15 minutes.
3. Add remaining ingredients except ½ of stuffing mix.
4. Pour into 2 or 3 quart greased casserole dish.
5. Top with remaining stuffing mix.
6. Bake at 350 degrees for 30-40 minutes until bubbly and light brown.

Reviews

[mrs.porter]

Wow. A great, easy recipe that is delicious. The leftovers are just as good as fresh out of the oven.

[Chef #1470783]

Excellent! Even my picky squash eaters at this. Be sure and do not use any more broth than mentioned. It does not seem like enough liquid, but it is. This serves a good 8 people plus.

[the80srule]

This was an AWESOME casserole! The only things I did differently was use veggie broth (I am vegetarian), plus I added some chopped parsnips. I used mostly plain yellow squash, fresh from the store, but also a few pieces of butternut squash leftover from a freezer bag I had. I used Stovetop sage stuffing, it worked great. Thanks for sharing!