This simple sandwich is topped with blistered shishito peppers and combines cheese, turkey, and Hatch chile with spinach and red onions.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 teaspoons vegetable oil
- 3 crookneck yellow squash, diced
- ½ sweet yellow onion, diced
- 2 tablespoons water, or as needed
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) container sour cream
- ½ cup shredded Cheddar cheese (Optional)
- ½ (6 ounce) box dry bread stuffing mix
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
- Transfer squash mixture to the prepared baking dish; top with stuffing mix.
- Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.
- This recipe can be made ahead and refrigerated; add stuffing mix just before baking.
Nutrition Facts
| Calories | 191 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 479 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Added fresh onion and garlic and seasoned with McCormick Grill Masters Smokehouse Maple. Poured melted butter over stuffing topping before cooking.
delicious just as is.
added extra cheese and was a bit hit
The flavor is really good but please note: the squash needs to be longer in the pan and with more water ( I used Vegetable stock) to make sure it is soft before you assemble the caserole and add salt and lots of pepper…yummmmy.
I’ve been making this recipe for 40+ years, but with a few variations. I use Pepperidge Farms Herb stuffing mix (small bag or 1/2 large bag) and lightly coat the stuffing with melted butter. Steam or boil squash an onion until almost tender. (Drain if boiled) and mix squash with soup, sour cream, cheddar cheese, and shredded carrots. Cover 9 x 13 pan with half or more of the coated stuffing mix; then the squash mixture; and top with remaining stuffing. Cook as this recipe directs, until it’s bubbly and veggies are cooked. You may want to cover the top with foil to avoid it browning too much, and remove the foil the last 15 minutes or so to brown up. I gave added cooked poultry to it on occasion but usually service it as a side with poultry. I also serve it with cranberry sauce.
I used crushed crackers instead of breadcrumbs. I also put in some zucchini. Was so delicious, will definitely remake.
Awesome! I doubled this for Easter takeaways. I added 1 1/2 cups shredded carrots to the onions and squash while sautéing. I used the big can of cream of chicken soup and added a whole chicken stuffing mix. I did not put cheese on top. I made a Ritz cracker crumb topping mixed with 1/2 cup of stuffing mix. This was really good.
I was skeptical about making this for Thanksgiving, but at the last minute decided why not. I followed the recipe and did not add any cheese. It was delicious. I had no leftovers will definitely make this again.
Really delicious. Perfect on the Thanksgiving Day table!
Very tasty. I didn’t have any sour cream but read some other reviews where it was omitted with good results so proceeded with making the dish. Loved the flavor of the cornbread stuffing mixed in. Probably would have been 5 star review if I had included the sour cream tho. Without it, the dish came out a little dry.
turned out well, and was tasty, too! plus- easy peasy!
This is great. I did crackers on top… amazing!!
This is so delicious and easy to make. Definitely will make it again. I did alter the recipe a little. In addition to the recipe I added diced carrots, 1 diced green bell pepper, sliced button mushrooms, salt, pepper, garlic powder. In addition to cream of chicken soup I also added a can of cream of celery soup. I used jiffy brand corn bread, which I crumbled, so had a sweetness to it, which I loved. A dusting of mexican shredded cheese and garnished with diced tomatoes
Heavenly! Sautéed the zucchini, carrots and onions together. Used cream of celery soup as that was all I had….and Savory Herb Stove Top (full box!). Will make this weekly for as long as the zucchini keep growing!
I am pleased with this recipe with one exception. No water needed as squash sweats enough without it. If somebody doesn’t care for stuffing, then substitute a sleeve of Ritz crackers instead.
I used mushroom soup instead of the cream of chicken soup. I topped it with French’s onion rings. That’s the way I like it.
scrumptious
I make it with Ritz Crackers and also add them to the squash mixture…Much better. Then make a ritz/cheese crumble for the topping and dot with butter.
Love, love, love this casserole. I only made a slight change on how I prepared it. I cooked my onions first (I don’t like crunchy or firm onions) then I added my squash and cooked. I cut my squash in chunks so they would be firm in the casserole. I took this to Sunday supper and everyone love it. They commented on how much they like the squash chunky and how tasty it is. I was asked for the recipe. It’s a keeper!
Wasn’t what I expected the stuffing was still mushy. I would suggest longer baking time.
I love this recipe, but I did make two changes. I used two squash and one small zucchini I needed to use. Also, the first time I made this I spread the stuffing on the top as directed in the recipe. Each time thereafter, I’ve added the stuffing to the entire mixture and we liked it so much better that way. This is one of my favorite recipes and each time I make it for friends, I’m asked for the recipe. Also, I really enjoy having leftovers cold for lunch. Try this one.