Thanksgiving Squash Casserole Recipe

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Thanksgiving Squash Casserole

Leslie Tobin


As I was looking for this recipe, thinking about making it for Thanksgiving, I decided I should share it with everyone. One of my aunts used to make this every year for Thanksgiving, and you had to be pretty early in the line to get some because it was so good that people were known to sneak extra helpings so they'd have some to take home with them. I remember one year my cousin and I were too busy getting caught up, and we didn't get ANY. We did not make that mistake again the next year, and we BOTH got the recipe!

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30 Min


30 Min




1 1/2 lb
sliced and cooked squash, drained (use fresh squash, not frozen)
1/2 c
sour cream
1/4 c
fresh grated carrot
1 Tbsp
fresh, finely chopped onion
1/4 tsp
1/8 tsp
1 Tbsp
all-purpose flour
1 can(s)
cream of chicken soup
2 Tbsp
butter, melted
3/4 c
herbed stuffing mix

Directions Step-By-Step

Preheat oven to 350 degrees F. Prepare medium casserole dish with cooking spray.
Mix together all ingredients except butter and stuffing mix. Spread in prepared dish.
Mix melted butter and stuffing mix and sprinkle over squash mixture. Bake at 350 F for 30 minutes.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy
Hashtag: #squash