Thursday, October 13, 2016


2 cups cooked, mashed butternut or acorn squash
1 can condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup chopped onion
1 medium carrot, shredded fine
1/4 tsp salt
1/8 tsp black pepper
2 cups crushed herb-seasoned stuffing, divided
2 tbsp butter, melted

Preheat oven to 350 degrees.
Grease a 1 1/2-quart baking dish; set aside.

Combine the squash, soup, sour cream, onion, carrot, salt and pepper in a large bowl.

Sprinkle 1 cup of the stuffing into the prepared baking dish. Top with the squash mixture then the remaining stuffing. Drizzle the butter overall.

Bake, uncovered, at 350 degrees for 35 minutes or until lightly browned.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.