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Country Squash Casserole

Country Squash Casserole

Name: Country Squash Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 tablespoons butter; 1 red bell pepper, chopped; ¾ cup white onion, diced; 1 ½ cups zucchini, sliced; 1 ½ cups yellow squash, sliced; ½ cup chicken broth, or as needed; 1 (10.75 ounce) can condensed cream of mushroom soup; ½ cup reduced-fat sour cream; 1 (6 ounce) package cornbread stuffing mix

Rating: 4.66 stars

38 Ratings
30 Reviews
6 Photos

I've tried many squash casseroles, but this is by far the best I've ever had. This recipe was given to me by a friend and has gotten rave reviews from squash lovers and squash haters alike. Fresh squash, bell pepper and onion are given an extra boost of flavor and texture from cornbread stuffing mix. This is a lightened-up version of the original recipe, but you won't miss a thing!

By weekendcook

Recipe Summary

prep:

20 mins

cook:

40 mins

total:

1 hr

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

2 tablespoons butter
1 red bell pepper, chopped
¾ cup white onion, diced
1 ½ cups zucchini, sliced
1 ½ cups yellow squash, sliced
½ cup chicken broth, or as needed
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup reduced-fat sour cream
1 (6 ounce) package cornbread stuffing mix

Directions

Step 1

Preheat an oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish.

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Step 2

Melt the butter in a skillet over medium heat. Stir in the bell pepper, onion, zucchini, squash, and chicken broth. Bring to a simmer, and cook until the vegetables have softened, about 10 minutes. Use more broth if needed to keep the mixture moist. Remove the vegetables from the heat, and stir in the condensed mushroom soup, sour cream, and 3/4 of the stuffing mix; pour into the prepared casserole dish. Sprinkle the remaining stuffing mix over top.
Step 3

Bake in the preheated oven until browned on top, about 30 minutes.

Cook's Note

This recipe has a lot of variations. I love to use red bell pepper during the holidays to make it more festive looking. You can also use different kinds of squash, soups and stuffing mix based on what you have on hand.

Nutrition Facts

Per Serving:

239.4 calories; protein 5.3g 11% DV; carbohydrates 31.3g 10% DV; fat 10.7g 16% DV; cholesterol 18mg 6% DV; sodium 732mg 29% DV. Full Nutrition

Reviews (30)

Most helpful positive review

Susan Hood

11/10/2011

This recipe was a delightful surprise. I had my doubts when I saw cream of mushroom pared with zuchinni but it was delicious. I used herbed stuffing because I couldn't get the cornbread so I'm looking forward to having it when I do find it. Will be a regular dish on my menu. Read More

Helpful

(18)

Most helpful critical review

mkstevens09

01/04/2012

Sorry we did not care for this recipe. I made it as directed except I used all zucchini because I did not have yellow squash on hand like I thought I did. If I were to suggest any changes I might start with the soup perhaps a chicken or cheese soup would work better for us. Read More

Helpful

(3)

38 Ratings

5 star values: 29
4 star values: 7
3 star values: 0
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Susan Hood

11/10/2011

Helpful

(18)

shadowlady63

07/26/2011

this is very good! i forgot the sour cream but didnt notice it. only thing i will do different next time is to moisten the topping a little before putting it on. it was to dry. otherwise me and my husband loved it! Read More

Helpful

(9)

Milicent Dawn Obbards

07/18/2013

I used this recipe as a platform, then switched it up completely and did my own thing! It turned out great! My filling consisted of sliced carrot, celery, green bell pepper, fingerling potatoes, onions, and fresh green beans. I ran most these items threw the food processor on the "slice" option to ensure they would cook at the same time. I added sliced zucchini, garlic, grilled jalapeno cheddar sausage, and corn to the last minute of the above sautéed mixture. I mixed cream of chicken soup, sour cream, and spices on the side, and then combined it with the veggie/sausage mix. I placed the mix into a 9x13 dish, covered with whole wheat bread crumbs, and baked at 350' for 20 minutes. Read More

Helpful

(8)

steph21lynn

12/17/2010

This is a easy and tasty recipe... I added some cheddar cheese. Read More

Helpful

(5)

Gunnie

09/13/2010

This recipe was awesome! I used all yellow squash because it's what I had on hand and it was delicious! Hubby loved it! Read More

Helpful

(5)

tiffw

10/01/2010

I loved this recipe it was a great way to get extra squash cooked up. I added 2 cups a piece of the squash and sauteed the veggies for a few minutes before adding the broth. Instead of sour cream I added a 1/4 c. of milk which worked out just fine. We added a large can of chicken to up the protien. It turned out wonderfully I will make this again! Read More

Helpful

(4)

drealong

01/05/2012

My one year old wont eat any veggies. I made this without the red bell pepper and I added some chicken and he actually wanted seconds! This is a great recipe. Read More

Helpful

(3)

mkstevens09

01/04/2012

Helpful

(3)

CarmCox

05/01/2012

YUM! I really enjoyed this. I used butternut squash instead of the yellow squash and it was very good! Read More

Helpful

(3)

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Back to Country Squash Casserole

All Reviews for Country Squash Casserole

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Nutritional Information

Country Squash Casserole

Servings Per Recipe: 6
Calories: 239.4

% Daily Value *

protein: 11 %

carbohydrates: 10 %

exchange other carbs:

dietary fiber: 23 %

sugars:

fat: 16 %

saturated fat: 25 %

cholesterol: 6 %

vitamin a iu: 20 %

niacin equivalents: 24 %

vitamin b6: 14 %

vitamin c: 59 %

folate: 20 %

calcium: 7 %

iron: 11 %

magnesium: 12 %

potassium: 9 %

sodium: 29 %

thiamin: 22 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Country Squash Casserole

1 of 30

All Reviews

Susan Hood

11/10/2011

Helpful

(18)

shadowlady63

07/26/2011

Helpful

(9)

Milicent Dawn Obbards

07/18/2013

Helpful

(8)

steph21lynn

12/17/2010

This is a easy and tasty recipe... I added some cheddar cheese.

Helpful

(5)

Gunnie

09/13/2010

This recipe was awesome! I used all yellow squash because it's what I had on hand and it was delicious! Hubby loved it!

Helpful

(5)

tiffw

10/01/2010

Helpful

(4)

drealong

01/05/2012

My one year old wont eat any veggies. I made this without the red bell pepper and I added some chicken and he actually wanted seconds! This is a great recipe.

Helpful

(3)

mkstevens09