Surprise Stuffing Recipe

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When my grandchildren refused to eat yellow summer squash, I came up with this recipe, a tasty side dish for any meat. It's a lightly sweet, hearty stuffing that's a hit with kids and adults.—Frances Tanner, Milledgeville, Georgia
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 6 servings


  • 2 cups chopped yellow summer squash
  • 1 medium onion, chopped
  • 1/4 cup butter, cubed
  • 4 cups crumbles corn bread
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3 eggs, beaten
  • 1/4 teaspoon salt
  • Dash pepper

Nutritional Facts

1 cup: 319 calories, 15g fat (6g saturated fat), 131mg cholesterol, 1020mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 9g protein.


  1. In a large skillet, saute the squash and onion in butter until tender. Remove from the heat; stir in remaining ingredients. Transfer to a greased 1-qt. casserole. Bake, uncovered, at 350° for 40 minutes. Yield: 6 servings.
Originally published as Surprise Stuffing in Taste of Home April/May 1994, p16

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BlaineL User ID: 1323708 8118
Reviewed Jul. 20, 2013

"This is delicious! I used zucchini in place of the yellow squash to use up my garden supply"

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