Squash Casserole with Stuffing

When summer squash starts taking over the kitchen, and you're pretty sure there was only one yesterday and now there are six, make this. I grew up eating this casserole all summer long, often as the main dish, and frankly, meat is optional when there's buttery stuffing involved.

Table of Contents

• 🥰 Is this squash casserole with stuffing recipe for you?
• 🧾 Ingredients
• 📖 Recipe
• 🔪 How to make squash casserole with stuffing
• 😱 What can go wrong (and how to fix it)
• 👩‍🍳 Can I make this squash casserole recipe ahead of time?
• 📚 Related recipes
• 💬 Comments

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🥰 Is this squash casserole with stuffing recipe for you?

• You have yellow squash multiplying faster than you can reasonably deal with it.
• You like creamy casseroles with buttery, crunchy stuffing and plenty of cheese.
• You need an easy Southern side dish that works for Sunday dinner, potlucks, or the holidays.
• You appreciate a recipe that can be assembled ahead of time because dinner does not need additional plot twists.
• You have a box of Stove Top or Pepperidge Farm stuffing in the pantry and would like it to fulfill its destiny before the expiration date.

Have lots of summer squash? Try this easy squash casserole recipe with sour cream next.

🧾 Ingredients

The ingredient list is blessedly short because squash casserole has no interest in becoming a weekend project. Here are a few things worth knowing before you start.

• Yellow summer squash - Smaller squash are sweeter and more tender. No need to peel them. Zucchini works, too.
• Cheddar cheese - Grate it from the block for the smoothest, meltiest results. Colby or Monterey Jack work, too.
• Sour cream - Adds richness and a little tang to the creamy filling.
• Cream of chicken soup - The shortcut that holds everything together without requiring us to make a sauce from scratch. We have lives. Substitute any "cream of" soup you prefer.
• Butter - Melted and mixed with the stuffing for that golden, crispy goodness.
• Onion - Sweet or yellow onion both work beautifully with the mild squash.
• Stuffing mix - Stove Top or Pepperidge Farm both work. I like cornbread style but use herb stuffing if that's what you've got. Try adding these french fried onions to the top before baking.

📖 Recipe

🔪 How to make squash casserole with stuffing

This comes together fast once the squash and onions are cooked. Layer, stir, sprinkle, bake. Dinner does not require a committee vote.

1. Mix the melted butter and stuffing mix together. Spread half in the bottom of the prepared casserole dish. Try not to eat the buttery crunchy bits. Or do. I'm not supervising.
2. Stir together the cooked squash and onions, sour cream, and cream of chicken soup. Spoon the creamy squash mixture evenly over the stuffing.
3. Grate the cheese and sprinkle it over the squash. Yes, grate it from a block. We have standards.
4. Top with the remaining stuffing mixture and bake until hot, bubbly, and golden brown around the edges. The crispy corner pieces are cook's privilege. This is an ancient law.

😱 What can go wrong (and how to fix it)

🍲 My casserole is watery.
Summer squash is basically a tiny water balloon with ambitions. Don't overcook it, drain it well, and pat the squash and onions very dry before mixing with the sour cream and soup.

🍲 The squash is mushy.
Cook it only until it's fork-tender. Remember, it's going back into the oven, where it will continue cooking whether you approve or not.

🍲 Some pieces are mushy and others are crunchy.
Slice the squash about the same thickness so everything cooks evenly. Smaller, tender squash work best, too.

🍲 The topping isn't crispy.
Make sure the stuffing is thoroughly mixed with the melted butter and don't cover the casserole while it bakes. We came here for those golden, crunchy edges.

🍲 The cheese isn't melting nicely.
Grate your cheddar from a block. Pre-shredded cheese has anti-caking ingredients that can interfere with melting, and this casserole has suffered enough.

👩‍🍳 Can I make this squash casserole recipe ahead of time?

You sure can! After spooning the squash mixture into the casserole dish and topping with stuffing seal with plastic wrap, then cover tightly with foil. This prevents freezer burn if you are freezing it.

Refrigerate for 1-2 days, or freeze for 2-3 months. Let thaw in the fridge overnight before baking.

The bread in the stuffing will absorb moisture from the casserole base while sitting in the fridge. The bottom layer of the stuffing becomes soft and absorbs flavor and it will likely lose some of its dry crispiness.

Since it will be cold you'll want to add 10 minutes or so to baking time. Check it with an instaread thermometer - it should read 165F in the center when done.

This is my favorite recipe to make in the fall with my final fresh squash of the season. Then, I save a batch (or two) in the freezer for Thanksgiving or Christmas dinner. Check "side dish" off your busy holiday to-do list!

📚 Related recipes

🏡 When I was growing up this casserole was on the table all summer long - and it was considered a main dish!

I love the old-fashioned flavor and creamy texture - and I still will eat it as a main dish. Everyone else can have their hamburgers and steaks!

It's that good.