Squash Stuffing Casserole

Total Time

Prep: 20 min. Bake: 25 min.


10 servings

Updated: Jun. 30, 2023
The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient cornbread stuffing mix and a can of green chiles 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


  • 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 sour cream
  • 1 package (6 ounces) cornbread stuffing mix
  • 1 can (4 ounces) chopped green chiles
  • Salt and pepper to taste
  • 1 cup 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, chiles, 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.

Nutrition Facts

3/4 cup: 199 calories, 10g fat (6g saturated fat), 29mg cholesterol, 709mg sodium, 21g carbohydrate (5g sugars, 3g fiber), 6g protein.