Butternut Squash Casserole

Butternut Squash Casserole Recipe

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Marian Arbour


This casserole can be made a day ahead and baked when ready to serve..this time of year all the squash items are for sale at a good price and I stock up on some,,blanch them and freeze in baggies to make soup and other casseroles at a later time.


★★★★★ 1 vote

30 Min
35 Min
Stove Top


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  • 2 c
    ssliced butternut squash 1/4 inch thick
  • 1 1/2 c
    sliced zucchini
  • 1 large
    onion chopped
  • 1/2 c
    sliced green onions
  • 2 medium
    carrots shredded
  • 1 c
  • 2 c
    butter-flavored crackers crushed
  • 1/2 c
    butter, melted
  • 1 can(s)
    10 ounce cream of chicken soup
  • 1 can(s)
    8 ounce sliced water chestnuts , drained
  • 3/4 c
  • 1 jar(s)
    2 0unce pimentoes drained
  • 2 Tbsp
    chopped basil { fresh}
  • 1 1/2 c
    shredded sharp cheddar cheese

How to Make Butternut Squash Casserole


  1. In a saucepan combine the first five ingredients,add 1/2 tsp salt cover and cook until squash is just tender about 6 minutes...drain well, pat with paper towel and set aside.
  2. Combine crumbs and butter, spoon 1/2 into greased casserole. In bowl combine soup, water chestnuts, carrots, basil, mayonnaise, pimiento and fold into squash mixture,,spoon over rest of crumbs and cheese...bake in 350F oven for 30 minute or until light brown.

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About Butternut Squash Casserole

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Polish
Hashtags: #cup, #Water

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