Country Squash Casserole Recipe - Allrecipes.com
Country Squash Casserole Recipe
  • READY IN 1 hr

Country Squash Casserole

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  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.
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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.
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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.

 
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.

 
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!

 
Dec 17, 2010

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

 
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!

 
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!

 
Jul 18, 2013

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, onions, and fresh green beans. I ran most these items threw the food processor on the "slice" option to ensure they would cook at the same time. I added sliced zucchini, garlic, grilled jalapeno cheddar sausage, and corn to the last minute of the above sautéed mixture. I mixed cream of chicken soup, sour cream, and spices on the side, and then combined it with the veggie/sausage mix. I placed the mix into a 9x13 dish, covered with whole wheat bread crumbs, and baked at 350' for 20 minutes.

 
Jan 05, 2012

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.

 

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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.

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About the Cook

 
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