READY IN 55 mins

Squash Casserole

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Read Reviews (46)

"This creamy crowd-pleasing side dish features summer squash, carrot, stuffing mix and cheese baked in a creamy sauce. Crispy on top and creamy in the center, this favorite side dish is a winner on any menu." — Campbell's Kitchen

Directions

Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.
Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.
Bake at 350 degrees F for 40 minutes or until hot.

Kitchen-Friendly View

PREP 15 mins
COOK 40 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 16, 2009

I put a different spin on this, but what makes it yummo is the creamy sauce and the cornbread stuffing - I used Stove Top. I didn't grate the veggies and I just used yellow squash and onions. Added a little cheese to the stuffing mix you top with and my family loves it!

—Ellena

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Most Helpful Critical Review

Jul 14, 2009

I have to say all the rave reviews had me try this recipe. It was easy to assemble and smelled good cooking but.........my husband who wouldn't complain if I served him dirt couldn't even swallow the first bite.

—Marcia

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57 Ratings

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Jan 02, 2009

Had some extra squash 2 use & wanted something different. Made recipe as written YUM! Even my daughter who dislikes squash liked this enough to go back 4 seconds! Easy, tasty, & quick fits the bill @ my house. Thanks, it's a keeper.

—foodwiz

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Nov 03, 2010

Per other reviewers and other recipes of this i've tried, finely diced the squash/zucchini vs. shredding. I sauted them with diced onions and celery in place of the carrots. Once slightly tender, I mixed the veggies with the sour cream and soup. I covered with one sleeve of crushed Ritz crackers and then used 2c of the blue bag of Pepperidge Farm crushed stuffing not the cornbread. Delicious. Needed a little S&P but very popular hit at our house. A keeper for sure. Thanks!!

—DREGINEK

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Mar 16, 2009

I have made this recipe several times since finding it, and it's always a hit! I take it to potluck dinners, and everyone raves!

—theresapbar

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Aug 03, 2009

I give it a 4 because I added to it or changed some things. I didn't have cheddar cheese, but I had Monterey Jack cheese, so I used that. I added a little more sour cream than called for, I added 1 onion to the squash mix, I used about 2 cups more zucchini, 1/2 cup of french fried onions to the 1/2 cup of dressing I sat aside. After I spread the squash mix on the dressing I layered about 8 oz. of Muenster cheese on top of that. I finished off with the french fried onions I had mixed with the 'sat aside' dressing. Next time I will add chopped basil from the garden. This is a good recipe and will get rid of a lot of that garden zucchini. It also tasted the same if not better the next day. Next I will try freezing it. Katherine

—Katydid68

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May 28, 2009

My whole family asks for this. I don't have the fat free ingredients, but used regular sour cream, and cream of chicken soup. As some don't like cheese, I eliminated that, but tastes just as great! And I have made it without the carrots when I didn't have any. Still marvelous taste.

—floridacowgirl

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May 18, 2011

i love this recipe - so easy! i diced the squash instead of shredding, also chopped an onion, and sauted the veggies until they started to soften, then added to the mixture. this allowed me to cook it for only 20 minutes just to heat it thru. even my picky kid ate two helpings!

—daviskr

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Nutrition

Calories
247 kcal
12%

Carbohydrates
23.4 g
8%

Cholesterol
32 mg
11%

Fat
14.7 g
23%

Fiber
2.9 g
12%

Protein
6 g
12%

Sodium
606 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Squash Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 247
Calories from Fat: 133

% Daily Value *
Total Fat 14.7g 23 %
Saturated Fat 7.8g 39 %
Cholesterol 32mg 11 %
Sodium 606mg 24 %
** Potassium 214mg 6 %
Total Carbohydrates 23.4g 8 %
Dietary Fiber 2.9g 12 %
Protein 6g 12 %
** Sugars 2g
** Vitamin A 21 %
** Vitamin C 15 %
** Calcium 11 %
** Iron 4 %
** Thiamin 5 %
** Niacin 8 %
** Vitamin B6 8 %
** Magnesium 7 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.