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Squash Stuffing Casserole Recipe
Squash Stuffing Casserole Recipe photo by Taste of Home

Squash Stuffing Casserole Recipe

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The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient corn bread stuffing mix and a can of green chilies give fast flavor to sliced summer squash. Since I cook for just my husband and me, I often freeze the leftovers for another day. -Tara Kay Cottingham, Munday, Texas
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8-10 servings

Ingredients

  • 3/4 cup water
  • 1/4 teaspoon salt
  • 6 cups sliced yellow summer squash (1/4 inch thick)
  • 1 small onion, halved and sliced
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 package (6 ounces) corn bread stuffing mix
  • 1 can (4 ounces) chopped green chilies
  • Salt and pepper to taste
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

3/4 cup equals 199 calories, 10 g fat (6 g saturated fat), 29 mg cholesterol, 709 mg sodium, 21 g carbohydrate, 3 g fiber, 6 g protein.

Directions

  1. In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside.
  2. In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture.
  3. Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8-10 servings.
Originally published as Squash Stuffing Casserole in Quick Cooking March/April 1999, p27

Nutritional Facts

3/4 cup equals 199 calories, 10 g fat (6 g saturated fat), 29 mg cholesterol, 709 mg sodium, 21 g carbohydrate, 3 g fiber, 6 g protein.

Reviews for Squash Stuffing Casserole

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 18, 2015

"Easy to make & a great taste. Didn't have cornbread stuffing mix so I used stove top stuffing mix for chicken. It didn't come with a seasoning packet so I just added a big dash of oregano & thyme. Turned out fine. Definitely a keeper recipe."

MY REVIEW
Reviewed Jun. 4, 2015

"Made this for a potluck to go with fried chicken. It was very tasty and even the ones who don't like squash liked it!"

MY REVIEW
Reviewed Dec. 26, 2013

"I made this for Christmas dinner and everyone loved it. It is a little spicy for kids, but you can change the amount of chilies that you put into the dish. Will be making this for all my family gatherings from now on."

MY REVIEW
Reviewed Aug. 2, 2013

"Lots and lots of flavor. Was too spicy for my kids but husband loved it. May try with only 1/2 a can of peppers next time."

MY REVIEW
Reviewed May. 30, 2012

"I used Pepperidge Farm cornbread stuffing, so I didn't have a flavor packet to add. It was fine without it and my family liked it."

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