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Squash Casserole

Squash Casserole

4.53
(19)

This creamy, crowd-pleasing side dish features summer squash, carrots, stuffing mix and cheese baked in a creamy sauce. Crispy on top and creamy in the center, it's a winner on any menu.

serves 8 people

Ingredients

cost per recipe: $7.79

The price is determined by the national average.

  • 3

    cups Pepperidge Farm® Cornbread Stuffing

  • 1/4

    cup butter, melted (1/2 stick)

  • 1

    can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1/2

    cup sour cream

  • 2

    medium yellow squash, shredded (about 2 cups)

  • 2

    small zucchini, shredded (about 2 cups)

  • 1

    small carrot, shredded (about 1/3 cup)

  • 1/2

    cup shredded Cheddar cheese

view nutrition info

How to Make It

Stir the stuffing and butter in a large bowl. Reserve 1/2 cup of the stuffing mixture and spoon the remaining stuffing mixture into a 2-quart shallow baking dish. Stir the soup, sour cream, yellow squash, zucchini, carrot and cheese in a medium bowl. Spread the mixture over the stuffing mixture and sprinkle with the reserved stuffing mixture. Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling.
Step 1

Stir the stuffing and butter in a large bowl. Reserve 1/2 cup of the stuffing mixture and spoon the remaining stuffing mixture into a 2-quart shallow baking dish.

Step 2

Stir the soup, sour cream, yellow squash, zucchini, carrot and cheese in a medium bowl. Spread the mixture over the stuffing mixture and sprinkle with the reserved stuffing mixture.

Step 3

Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling.

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Made With
Pepperidge Farm® Cornbread Stuffing

Pepperidge Farm® Cornbread Stuffing

BUY NOW
Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

BUY NOW
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

BUY NOW

Ratings & Reviews

(19)
  • Julien

    July 18, 2016

    Love this recipe!

    I've been making this for years , adding onion. I often brown smoked sausage and add to make it an entree. Delicious!

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  • Susan B.

    September 1, 2015

    surprise!!!!

    I figured I would end-up being the only one eating this. Surprise!!! I had to hurry to get any, my son is picky when it comes to veggies and doesn't like squash...I almost didn't get a bite :)

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  • Brea

    June 22, 2015

    Wonderful recipe! Can use other veggies, too and add cooked chicken or meat if desired.

    My elderly mom has served this casserole at family get-to-gathers at least 3x in the last 4 months since she found it online. . As soon as I saw the ingredients, I had to laugh because I finally found the recipe I was looking for! (Mom is 94 and couldn't remember which website she found it on). . It is very easy to make, very flavorful and Mom has learned to double the recipe for our tribe since we all love it so much. . The stuffing makes it more of a meal than just a side dish so I plan to add some cooked chicken or toss some Italian Sausage chunks or frozen meatballs into this when I make it at home, so it can become a complete one-dish-supper. Canned Spam or leftover baked ham chunks should also work. . Such a versatile recipe!!!! Because of it's flexibility, there's no right/wrong way to make this casserole, either as long as the Pepperidge Farm Stuffing Mix is always included. :-) . Hmmmm.....wonder how this squash casserole would taste with those canned French fried onions put on top or mixed into it? ....I love to experiment! :-) .

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  • Lakitchenqueen

    June 17, 2015

    I have been making this recipe for 30 years

    I add chopped chicken breast and cooked in butter onion. About a cup of chicken and half cup cooked diced onion. No cheese.. not needed!! Other then that this is pretty much the recipe I thought I made up on my own... Me and my family find it funny to see others make it too. Follow my directions and you will love it.

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  • 5DoxMom

    June 13, 2015

    Great with some tweaks

    Like the recipe but not all the shredded veggies. I used slices of only yellow squash, 4-5 medium without too many seeds, cooked for two mins in microwave to soften. Added garlic and wee bit of hot pepper to the stuffing and placed half on the bottom of the dish, on top of 1/3 of the sauce. Sauce was the fat-free soup, lite sour cream and 1/2 cup broth (chicken or veggie). Arranged the slices on top of 1/2 the stuffing/1/3 soup, then poured remaining soup mixture over the squash slices and topped with the remaining stuffing. Baked for 30 mins. Didn't need the cheese. Would be Dee-lish any time of the year!

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