This delicious squash casserole is baked in a creamy sauce with pre-made stuffing mix, veggies, and cheese. This popular side dish is a hit on any menu since it is crispy on top and creamy in the middle.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 2-quart casserole |
Ingredients
- 3 cups cornbread stuffing (such as Pepperidge Farm)
- ¼ cup butter or margarine, melted
- 1 (10.5 ounce) can regular or fat-free condensed cream of chicken soup (such as Campbell’s)
- ½ cup sour cream
- 2 small yellow squash, shredded
- 2 small zucchini, shredded
- ¼ cup shredded carrot
- ½ cup shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix stuffing and melted butter together in a bowl. Spoon all but 1/2 cup stuffing into a shallow 2-quart baking dish.
- Mix condensed soup, sour cream, yellow squash, zucchini, carrot, and Cheddar together in another bowl. Spread over stuffing in the baking dish, then sprinkle remaining 1/2 cup stuffing over top.
- Bake in the preheated oven until hot, about 40 minutes.
Nutrition Facts
| Calories | 291 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 756 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Had to alter the recipe based on my pantry. I used only yellow squash and 1 box Stove Top. Didn’t have cream soup so I used a jar of Turkey gravy. Easy to make and tasty. It really just tasted like very rich stuffing! Would be a great way to sneak in vegetables!
We make this as a family favorite and plan to make it for Thanksgiving this year. I do not shreds the squash, I slice it and sauté with onions slightly to add to the other ingredients. I do shred the carrots.
We loved this! Next time we will add a little Hatch, NM green chile for a bit of kick.
Didn’t add carrots
My family really enjoyed this casserole. I did not have sour cream so used heavy cream instead. It was very good. Highly recommend
I omitted the carrots and added onion and celery It was great. Everyone loved it!
Used herbal stuffing, and let it cook under foil for 50 minutes. Had the whole house smelling amazing. All praises to Yah!!
This is the best squash casserole recipe I’ve ever made. I’ve had many request for the recipe. It’s a winner everytime!
This is the second time I have made it and it is a true hit for both family and friends.
Used ritz crackers instead of stuffing
I did not change the recipe. This is a great casserole.
Made this for Christmas Dinner. I had plenty of squash, carrots and butter, but no stuffing mix. We substituted cornbread and the casserole turned out tasty! A new holiday side dish. Thanks for sharing this recipe.
I added green pepper and red onion to make it not so bland. Next time I make this casserole I will also add mushroom and celery. It was delicious!
This is an excellent squash recipe. Very creamy and delicious.
This was creamy and delicious. My husband said I could make again. Made a great addition to our chicken meal.
Made this several times! Since my kids are grown, the recipe makes more than just my hubby and I can eat! This freezes beautifully— sometimes I add leftover chicken for a full dinner!!!
I added 1 med onion thinly sliced, pre-made several and froze them for later use. My garden has been growing very well this year.
Cubed the squash and lightly sauteed with onion in butter. Left out the carrot and added cheese. Delicious!
I used Butternut squash instead of the yellow (summer) and this was amazing!!! I also used regular Stove Top stuffing as I couldn’t find the cornbread stuffing.
I did not care for this recipe. If I were ever to make this again, I would not use the DRY stuffing on top, I would prepare a stuffing recipe first. Maybe some kind of salt free seasoning might have helped. I also loaded the filling with lots of sauteed onions, still didn’t help 😛
I made it as the recipe calls for. It turned out delicious. It is my family’s favorite dish.