READY IN 1 hr

Country Squash Casserole

Read Reviews (15)

"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!" — weekendcook

Directions

Preheat an oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish.
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.
Bake in the preheated oven until browned on top, about 30 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 1 hr

Footnotes

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.

Reviews More Reviews

Most Helpful Positive Review

Nov 10, 2011

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 looking forward to having it when I do find it. Will be a regular dish on my menu.

—susiedoozie

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Most Helpful Critical Review

Jan 04, 2012

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 might start with the soup, perhaps a chicken or cheese soup would work better for us.

—mkstevens09

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18 Ratings

Jul 26, 2011

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 my husband loved it!

—shadowlady63

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Dec 17, 2010

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

—steph21lynn

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Sep 13, 2010

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

—Gunnie

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Oct 01, 2010

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 cream I added a 1/4 c. of milk, which worked out just fine. We added a large can of chicken to up the protien. It turned out wonderfully, I will make this again!

—tiffw

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Aug 09, 2012

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

—MRSW00DY

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May 01, 2012

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

—CarmCox

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Nutrition

Calories
239 kcal
12%

Carbohydrates
31.3 g
10%

Cholesterol
18 mg
6%

Fat
10.7 g
16%

Fiber
5.7 g
23%

Protein
5.3 g
11%

Sodium
732 mg
29%

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

Nutritional Information

Country Squash Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 239
** Calories from Fat: 96

% Daily Value *
** Total Fat 10.7g 16 %
** Saturated Fat 4.9g 25 %
** Cholesterol 18mg 6 %
** Sodium 732mg 29 %
** Potassium 330mg 9 %
** Total Carbohydrates 31.3g 10 %
** Dietary Fiber 5.7g 23 %
** Protein 5.3g 11 %
** Sugars 4.3g
** Vitamin A 20 %
** Vitamin C 59 %
** Calcium 8 %
** Iron 19 %
** Thiamin 22 %
** Niacin 24 %
** Vitamin B6 14 %
** Magnesium 12 %
** Folate 45 %

* 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.