Squash Casserole with Stuffing

Overhead view of squash casserole with a serving removed to show the creamy interior.

Squash Casserole with Stuffing

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!

Course Side Dish

Cuisine American - Southern

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 420kcal

Author Marye Audet-White

Ingredients

2 ½ pounds yellow squash sliced
½ pound onion chopped (about 1 medium)
10.5 ounces condensed cream of chicken soup
½ cup sour cream
4 ounces cheddar cheese shredded from a block
12 ounces cornbread stuffing mix
½ cup butter melted

Instructions

Preheat oven to 350 degrees F.
Grease a 2 ½ quart baking dish, (13x9-inch pan)
Stir together the stuffing mix and melted butter.
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 and refrigerate for 1-2 days. See the post for more make-ahead tips.

You can freeze the casserole for 2-3 months.

Tips:

There's no need to peel summer squash as long as it's not so big that it develops tough outer skin. If it's that big you don't want to use it anyhow.
Try to use smaller, tender squash in this easy squash casserole. They're a bit sweeter and slightly more flavorful than larger ones.
After steaming the veggies, be sure to pat them dry very well. Use multiple towels if necessary to prevent your final casserole from tasting watery.

Nutrition