New this month
Get the Allrecipes magazine

Unbelievable Squash Casserole

MCOATES

"A wonderful casserole, even for those who don't particularly care for squash!"
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 191 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  2. 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.
  3. Transfer squash mixture to the prepared baking dish; top with stuffing mix.
  4. Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.

Footnotes

  • Cook's Note:
  • This recipe can be made ahead and refrigerated; add stuffing mix just before baking.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 191 calories; 12.2 g fat; 15.7 g carbohydrates; 5.5 g protein; 23 mg cholesterol; 479 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 57
  1. 66 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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...

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 ga...

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 alon...

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 pleasantl...

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. ...

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.

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 ...

This was good ! Next time I will use more squash , as this was very saucy . Thank you , MCOATES .

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...