Squash Stuffing Casserole Recipe

5 9 9
Squash Stuffing Casserole Recipe
Squash Stuffing Casserole Recipe photo by Taste of Home
Publisher Photo

Squash Stuffing Casserole Recipe

Read Reviews
5 9 9
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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

Directions

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.
In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture.
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: 199 calories, 10g fat (6g saturated fat), 29mg cholesterol, 709mg sodium, 21g carbohydrate (5g sugars, 3g fiber), 6g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSquash Stuffing Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
angela32 User ID: 3084463 268140
Reviewed Jun. 19, 2017

"Very good! I sauteed the veggies, rather than boiling them and used chicken stuffing because my store didn't have the cornbread version. Great way to use up all those garden veggies!"

MY REVIEW
angela32 User ID: 3084463 268139
Reviewed Jun. 19, 2017

"Very good, loved the flavor the peppers gave this casserole! I did use chicken stuffing, because the store I stopped at didn't have cornbread stove top."

MY REVIEW
butlermary75 User ID: 7370834 228155
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
gunslinger User ID: 544392 227441
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
meaganteal User ID: 814898 63291
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
eversbeaver User ID: 2223765 32455
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
susnan User ID: 4129354 19928
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."

MY REVIEW
Boadecia User ID: 712215 63286
Reviewed Aug. 16, 2009

"Some stuffing mixes come with a seasoning packet - Zatarain's Cornbread Stuffing Mix is one of them."

MY REVIEW
Bratsmom User ID: 3212577 32735
Reviewed Aug. 16, 2009

"contents of seasoning pack. What seasonings?"

Loading Image