A wonderful casserole, even for those who don't particularly care for squash!

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.

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  • Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.

  • Transfer squash mixture to the prepared baking dish; top with stuffing mix.

  • Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.

Cook's Note:

This recipe can be made ahead and refrigerated; add stuffing mix just before baking.

Nutrition Facts

191 calories; protein 5.5g; carbohydrates 15.7g; fat 12.2g; cholesterol 23.1mg; sodium 479.4mg. Full Nutrition
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Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/19/2012
A delicious dish that I modified slightly. As I steamed cooked my squash, I made a mixture of the other ingredients by omitting the cheese and adding shredded fresh carrots and sweet, succulent pimentos. I put a cup of the cornbread stuffing on the bottom of my 9x13 dish, added my squash mixture and then put another cup of the cornbread stuffing on top. Baked in the oven at 350 degrees F for 30 minutes. Whoooooooo, Buddy! Boy howdy, did this turn out great! My cat and I highly recommend that you use the cornbread stuffing over any other type of stuffing. I think I need to hit up my brother for some more fresh squash so I can make it again. Read More
(54)

Most helpful critical review

Rating: 3 stars
12/16/2012
I thought they were a little bland. And there was to much bread crumbs on top. Next time I will season it more and use bread crumbs that are crushed and not put as much on top. Read More
(6)
89 Ratings
  • 5 star values: 63
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/19/2012
A delicious dish that I modified slightly. As I steamed cooked my squash, I made a mixture of the other ingredients by omitting the cheese and adding shredded fresh carrots and sweet, succulent pimentos. I put a cup of the cornbread stuffing on the bottom of my 9x13 dish, added my squash mixture and then put another cup of the cornbread stuffing on top. Baked in the oven at 350 degrees F for 30 minutes. Whoooooooo, Buddy! Boy howdy, did this turn out great! My cat and I highly recommend that you use the cornbread stuffing over any other type of stuffing. I think I need to hit up my brother for some more fresh squash so I can make it again. Read More
(54)
Rating: 5 stars
10/03/2012
Excellent and easy! I, too, added the about 4 oz of the 6 oz pouch of stuffing mix to the squash/onion mixture and it came out creamy good! The 2 oz of stuffing mixed with the cheddar cheese gave it a wonderful crunchy topping. Highly recommended as a great alternative to potatoes for a side dish! Read More
(29)
Rating: 5 stars
07/18/2012
Very good recipe. I have made it several times since finding it on AllRecipe. The only thing I change is I mix half of the stuffing mix into the squash mixture and sprinkle the other half along with some shredded cheese on top of the casserole. The stuffing mix gives the casserole a nice flavor. I use cornbread or chicken stuffing. Read More
(25)
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Rating: 5 stars
03/27/2013
In spite of achieving a full five star rating at this time had moderate expectations about this dish thinking it might be bland given no added spices and few ingredients. We were very pleasantly surprised as it made a tasty versatile side dish and simple to pull together. We added the optional cheddar cheese but otherwise made as written. We will definitely make this again. Thank you MCOATES. Read More
(9)
Rating: 4 stars
03/31/2014
I have one very much like this one 1 pkg. of Pepperidge Farm herb stuffing and use 1 lb. zucchini and 1 1/2 lbs. summer squash....cook the cubed squash & onions in boiling water with salt. drain fold it into the soup & sour cream (which has been mixed together. Mix the bread crumbs with melted butter then layer half bread crumbs on bottom of 9 x 12 pan then the squash mixture then top with the rest of bread crumb mixture....I will try the cheese next time I make this it is delicious....also think in summer to top it off with some fresh tomatoes under the cheese...YUM!!!! Read More
(7)
Rating: 3 stars
12/15/2012
I thought they were a little bland. And there was to much bread crumbs on top. Next time I will season it more and use bread crumbs that are crushed and not put as much on top. Read More
(6)
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Rating: 5 stars
07/20/2012
Yummy! I used fat free sour cream and added about half the cheese and stuffing mix to the squash mixture and topped the casserole with the other half of each. In addition I didn't have cream of chicken soup so used cream of celery. Will definitely make again! Read More
(5)
Rating: 5 stars
09/22/2012
This was good! Next time I will use more squash as this was very saucy. Thank you MCOATES. Read More
(4)
Rating: 5 stars
09/12/2012
This truly is an UNBELIEVABLY good casserole. Made it for my non squash loving family and they all gushed over how delicious it was. Only change I made was to add some real crumbled bacon bits to the topping just because I had some and it sounded good. I will definitley make this again. It's the perfect side dish for a nice comforting meal. Read More
(4)
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