Yellow squash casserole recipe is full of fresh summer squash in a creamy sauce that's sandwiched between layers of cornbread stuffing. It's a delicious southern side dish casserole that's a favorite around here!
Layer ½ the stuffing mix in the bottom of your baking dish.
Cook squash and onion in a little salted water until tender - about 5 minutes.
Drain and pat dry.
Mix the sour cream and soup together in a medium bowl.
Fold in the drained squash and onion.
Spoon into casserole dish.
Add a layer of cheese on top.
Sprinkle the remaining stuffing mix over the cheese layer.
Bake at 350 for 20 to 30 minutes.
Notes
Storage:Cover with plastic wrap and store 3-4 days in the refrigerator.You can assemble this casserole a couple of days ahead of time but don't add the top stuffing mix until just before baking.You can freeze the casserole for up to 3 months.Tips:
The squash and onions continue baking in the oven so don't overcook.
There's no need to peel summer squash as long as it's not so big that it develops a tough outer skin.
Use smaller, tender squash in this easy squash casserole
Slice your squash as evenly as you can so they cook evenly.
After cooking the veggies, be sure to pat them dry very well to prevent your final casserole from tasting watery.
Always grate your cheese from a block! The pre-grated cheese has stuff on it to keep it from clumping which ALSO hinders the melting!