Squash Casserole Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Yellow squash6 Medium, sliced
 Onion1 Medium, chopped
 Carrot1 Medium, grated
 Commercial sour cream1 Cup (16 tbs)
 Canned cream of celery soup10 3⁄4 Ounce (1 Can, Undiluted)
 Melted butter/Margarine1⁄2 Cup (8 tbs)
 Herb stuffing8 Ounce (1/2 Package)
 Cornbread stuffing8 Ounce (1/2 Package)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3472 Calories from Fat 1712

% Daily Value*

Total Fat 210 g323.4%

Saturated Fat 85.6 g427.9%

Trans Fat 0 g

Cholesterol 401.8 mg

Sodium 4222.6 mg175.9%

Total Carbohydrates 345 g115%

Dietary Fiber 96.1 g384.4%

Sugars 188.1 g

Protein 117 g233.3%

Vitamin A 306.8% Vitamin C 38.9%

Calcium 44.8% Iron 9.7%

*Based on a 2000 Calorie diet


Cook squash and onion in small amount of boiling salted water 10 to 15 minutes or until tender; drain.
Season to taste.
Combine squash mixture, carrot, sour cream, and soup.
Combine butter and stuffing.
Line a 2-quart casserole with stuffing, reserving 1/2 cup for topping.
Add squash mixture and top with remainder of stuffing.
Bake at 350° for 30 to 45 minutes.