Country Squash Casserole

Country Squash Casserole

weekendcook 0

"I've tried many squash casseroles, but this is by far the best I've ever had. This recipe was given to me by a friend and has gotten rave reviews from squash lovers and squash haters alike. Fresh squash, bell pepper and onion are given an extra boost of flavor and texture from cornbread stuffing mix. This is a lightened-up version of the original recipe, but you won't miss a thing!"
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1 h servings 239 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 732 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish.
  2. Melt the butter in a skillet over medium heat. Stir in the bell pepper, onion, zucchini, squash, and chicken broth. Bring to a simmer, and cook until the vegetables have softened, about 10 minutes. Use more broth if needed to keep the mixture moist. Remove the vegetables from the heat, and stir in the condensed mushroom soup, sour cream, and 3/4 of the stuffing mix; pour into the prepared casserole dish. Sprinkle the remaining stuffing mix over top.
  3. Bake in the preheated oven until browned on top, about 30 minutes.


  • Cook's Note
  • This recipe has a lot of variations. I love to use red bell pepper during the holidays to make it more festive looking. You can also use different kinds of squash, soups and stuffing mix based on what you have on hand.


  1. 28 Ratings

Most helpful positive review

This recipe was a delightful surprise. I had my doubts when I saw cream of mushroom pared with zuchinni but it was delicious. I used herbed stuffing because I couldn't get the cornbread so I'm l...

Most helpful critical review

Sorry, we did not care for this recipe. I made it as directed, except I used all zucchini because I did not have yellow squash on hand like I thought I did. If I were to suggest any changes, I...

This recipe was a delightful surprise. I had my doubts when I saw cream of mushroom pared with zuchinni but it was delicious. I used herbed stuffing because I couldn't get the cornbread so I'm l...

this is very good! i forgot the sour cream but didnt notice it. only thing i will do different next time is to moisten the topping a little before putting it on. it was to dry. otherwise me and ...

I used this recipe as a platform, then switched it up completely and did my own thing! It turned out great! My filling consisted of sliced carrot, celery, green bell pepper, fingerling potatoes,...

This is a easy and tasty recipe... I added some cheddar cheese.

This recipe was awesome! I used all yellow squash because it's what I had on hand, and it was delicious! Hubby loved it!

I loved this recipe, it was a great way to get extra squash cooked up. I added 2 cups a piece of the squash, and sauteed the veggies for a few minutes before adding the broth. Instead of sour cr...

Loved! With all the squash i have in my garden i needed a new idea. This was easy and good as is.

YUM! I really enjoyed this. I used butternut squash instead of the yellow squash, and it was very good!

My one year old wont eat any veggies. I made this without the red bell pepper and I added some chicken and he actually wanted seconds! This is a great recipe.