Country Squash Casserole

I would have given it a 5 star rating but since i followed the recipe a 4 is all i can do as i didn’t care for the bell pepper flavor at all. The stove stop stuffing added more salt than i thought as well and i did salt it. Otherwise a good recipe.

Yuumoooooo! I added chicken everything in the recipe, Pick Sweet spring vegetables, garlic paste, red onion and Himalayan pink salt with black pepper and garlic by McCormick’s.

5 stars all the way!

I used all squash as I had no zucchini, doubled onion, used orange and green bell pepper, a large purple and a large white carrot. Shredded carrots and sliced all other veggies in food processor. Found chicken broth to be too much so I drained it off veggies once tender and added to “extra” stuffing mix since some reviews stated it was dry. Hubby loves cheese so I added 1/2 C Colby cheese to top. Delicious!!

No changes and I have made this dozens of times!! It is an all time favorite of family and friends alike!

I used a different stuffing mix, and doubled the squash.

This recipe is really good! I tweaked a few things, though. I only added half a bell pepper and chopped it finely. Same with the onion, I used less than it called for. I also added some chicken thighs that I cut into pieces and sautéed in a little butter and liquid smoke. I didn’t want the chicken to taste bland or like the veggies. I didn’t really measure anything, just threw it together and added some pepper to the veggies while they softened up. My boyfriend and I really enjoyed it! So did our little unborn daughter, she’s kicking up a storm as I write this!! ???? It’s a really good recipe, like I said before. And so happy that it’s a squash recipe that isn’t drowning in cheese!! Will definitely add this one to my recipe collection! ????

Made this last week with squash from the garden! Only doubled the amount of squash as I did not have any zucchini! Hubby loves it! So do I! Will definitely make it again!

This is most excellent and a family favorite, already. I’ve made it several times since I found it. It’s a bit more bother than your usual squash casserole, but definitely worth it. The bell pepper is an excellent addition. I hardly ever make anything the exact same way twice, and I haven’t with this recipe, either, but the changes I’ve made have been minor. Depending on what I’ve got in the fridge and cupboard, I’ve changed up cheeses, added a bit of other leftover veg and added a touch of cream cheese, and used different breads or crumbs and it’s still maintained its signature flavor and been great each time. First time I made it was for Thanksgiving, and I think it’s definitely a stand-out that serves well for a holiday meal, but everyone (including a finicky teen) loved it so much, I’ve done it at least three more times since. Probably four. And I’ll definitely keep making it. I’ve already memorized this recipe.

Followed this recipe to the tee. I did see on another recipe for squash casserole that there were mushrooms added and i was feelin for some mushroom so i added that in. I did think after the veggies were done in the skillet pan it looked too watery so i drained it alittle but making sure not everything cos the cream of mushroom and sour cream will thicken it. This was definitely very tasty and felt healthy because of all the veggies!!! It was also very colorful. Will def make again.

This recipe is a keeper. I did not have green zucchini ready to pick, so I only used the yellow in this recipe (I ended up with about 4-cups). I also used cream of chicken soup just because that is my personal preference. I used regular sour cream instead of low-fat (personal preference); and I didn’t check the recipe close enough before I went shopping and bought the bread stuffing mix instead of the cornbread stuffing mix (will definitely have to try it with the cornbread next time). I did soak the stuffing mix in the leftover juices from the simmered squash before sprinkling it on top. I seasoned my squash mixture while it simmered (personal preference). This fit very well in my 8-inch square baking dish and the bake time was perfect. This dish was a big hit for dinner.

I LOVED this recipe!!!!!! I added 1/2 cup of fresh roasted green chile. . . it was to die for.

This is awesome good!! It is now one of our favorites.

My kids and husband LOVED it!! Both my girls, ages 9 and 10 had two helpings. I did not have a red pepper, and per another review, omitted it. I just sliced 3/4 of a large carrot and one banana pepper in it’s place. I used healthy request cream of mushroom soup. I also didn’t have the cornbread stuffing, just stove top chicken flavor. This was surprisingly tasty, easy, and packed with veggies.

This was a very good recipe the only thing I did different was add cheese and precooked bacon to the mixture and on top. My husband loved it!

I used this recipe as a platform, then switched it up completely and did my own thing! It turned out great! My filling consisted of sliced carrot, celery, green bell pepper, fingerling potatoes, onions, and fresh green beans. I ran most these items threw the food processor on the “slice” option to ensure they would cook at the same time. I added sliced zucchini, garlic, grilled jalapeno cheddar sausage, and corn to the last minute of the above sautéed mixture. I mixed cream of chicken soup, sour cream, and spices on the side, and then combined it with the veggie/sausage mix. I placed the mix into a 9×13 dish, covered with whole wheat bread crumbs, and baked at 350′ for 20 minutes.

This turned out extremely tasty. I added a can of pre-cooked chicken and I used low sodium chicken broth.

Loved! With all the squash i have in my garden i needed a new idea. This was easy and good as is.

Things I liked about this dish: The color of using both yellow & green squash. The crunch of dry topping. The punch of flavor from the herbs in the stuffing mix. (*I didn’t miss the cheese found in most squash casseroles. To me, it was plenty “creamy” from the soup & s cream.) The b pepper & onion was also a great addition flavor- and color-wise. Things I will change: Mine ended up too wet/soupy. I’m thinking this was because I steamed my veggies in the microwave instead pan sauteing, which kept the liquid instead of evaporating it. I will either leave out the broth next time or maybe add an egg to firm up (and add protein). Overall, great recipe! I will try again!!

This dish was so delicious! This ended up making a lot of leftovers, and between my boyfriend and I, we ate it all! The leftovers are even better the next day because it seems like the flavors combine better over night. I added extra cheese to mine. Yum!

YUM! I really enjoyed this. I used butternut squash instead of the yellow squash, and it was very good!