Unbelievable Squash Casserole Recipe - Allrecipes.com
Unbelievable Squash Casserole Recipe
  • READY IN 55 mins

Unbelievable Squash Casserole

Recipe by  

"A wonderful casserole, even for those who don't particularly care for squash!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  2. Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
  3. Transfer squash mixture to the prepared baking dish; top with stuffing mix.
  4. Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.
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Footnotes

  • Cook's Note:
  • This recipe can be made ahead and refrigerated; add stuffing mix just before baking.
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Reviews More Reviews

Most Helpful Positive Review
Jul 19, 2012

A delicious dish that I modified slightly. As I steamed cooked my squash, I made a mixture of the other ingredients by omitting the cheese and adding shredded fresh carrots and sweet, succulent pimentos. I put a cup of the cornbread stuffing on the bottom of my 9x13 dish, added my squash mixture and then put another cup of the cornbread stuffing on top. Baked in the oven at 350 degrees F for 30 minutes. Whoooooooo, Buddy! Boy howdy, did this turn out great! My cat and I highly recommend that you use the cornbread stuffing over any other type of stuffing. I think I need to hit up my brother for some more fresh squash so I can make it again.

 
Most Helpful Critical Review
Dec 15, 2012

I thought they were a little bland. And there was to much bread crumbs on top. Next time I will season it more and use bread crumbs that are crushed and not put as much on top.

 
Oct 03, 2012

Excellent and easy! I, too, added the about 4 oz of the 6 oz pouch of stuffing mix to the squash/onion mixture and it came out creamy good! The 2 oz of stuffing mixed with the cheddar cheese gave it a wonderful crunchy topping. Highly recommended as a great alternative to potatoes for a side dish!

 
Jul 18, 2012

Very good recipe. I have made it several times since finding it on AllRecipe. The only thing I change is I mix half of the stuffing mix into the squash mixture and sprinkle the other half along with some shredded cheese on top of the casserole. The stuffing mix gives the casserole a nice flavor. I use cornbread or chicken stuffing.

 
Mar 27, 2013

In spite of achieving a full five star rating at this time, had moderate expectations about this dish thinking it might be bland given no added spices and few ingredients. We were very pleasantly surprised as it made a tasty, versatile side dish, and simple to pull together. We added the optional cheddar cheese but otherwise made as written. We will definitely make this again. Thank you MCOATES.

 
Sep 22, 2012

This was good ! Next time I will use more squash , as this was very saucy . Thank you , MCOATES .

 
Jul 20, 2012

Yummy! I used fat free sour cream and added about half the cheese and stuffing mix to the squash mixture and topped the casserole with the other half of each. In addition, I didn't have cream of chicken soup so used cream of celery. Will definitely make again!

 
Mar 31, 2014

I have one very much like this one, 1 pkg. of Pepperidge Farm herb stuffing, and use 1 lb. zucchini and 1 1/2 lbs. summer squash....cook the cubed squash & onions in boiling water with salt. drain, fold it into the soup & sour cream, (which has been mixed together. Mix the bread crumbs with melted butter, then layer half bread crumbs on bottom of 9 x 12 pan, then the squash mixture, then top with the rest of bread crumb mixture....I will try the cheese next time I make this, it is delicious....also think in summer to top it off with some fresh tomatoes under the cheese...YUM!!!!

 

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Nutrition

  • Calories
  • 191 kcal
  • 10%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 479 mg
  • 19%

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

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