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Squash Casserole

Squash Casserole
  • prep time: 15 min
  • total time: 55 minutes
  • serves: 8 people
  • calories: 238 1 serving

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.


cost per recipe: $6.03

  • 1/4 cup butter, melted (1/2 stick)
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 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


  • 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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  • saismois

    June 6, 2018

    I have a recipe very similar to this only it doesn't have carrots or cheese in it. But it is a very awesome recipe and will try it with the carrots and cheese. I have adapted my recipe by adding 2 cans of chicken breast meat and instead of saving stuffing mix to sprinkle on top of the casserole, I include it in the casserole and use canned fried onions to sprinkle instead. What a kick in flavor that makes.

  • Love this recipe!

    July 18, 2016

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

  • Yummy

    April 9, 2019

    I had to make some adjustments to it only because I didn't have all the ingredients on hand. I first used buttery round crackers for the bottom and top layers because I didn't have the stuffing and I microwaved the vegetables too instead of boiling them and cut them in rounds instead of shredding them. I literally ate it all over three days the whole casserole myself. I also substituted greek yogurt for the sour cream as I didn't have it on hand and it was still good. Will be making this recipe again and thanks for sharing it.

  • Squash Casserole

    November 20, 2018

    I have a question. Do I just use a small can of cream of chicken condensed soup ?? Also do you think adding 1-2 eggs to the soup mix would hurt anything ?? I would actually like to mix it all up in one bowl vs layering. That should be okay ?

  • Dry stuffing?

    August 14, 2018

    Hi. I would like to make this. My question is, do you cook the stuffing mix first according to package directions, or just stir the dry stuffing mix with the butter? I feel that it would be too dry. Thank you

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    Campbell's Pinterest
    Calories 238
    Total Fat 14 g
    Sat. Fat 6.9 g
    Cholesterol 31 mg
    Sodium 606 mg
    Total Carb 22.4 g
    Dietary Fiber 1.8 g
    Protein 5.2 g
    Vitamin A 34 %DV
    Vitamin C 14 %DV
    Calcium 8 %DV
    Iron 4 %DV
    Calories 202
    Total Fat 11.7 g
    Sat. Fat 6.4 g
    Cholesterol 28 mg
    Sodium 344 mg
    Total Carb 22.4 g
    Dietary Fiber 1.8 g
    Protein 5.2 g
    Vitamin A 30 %DV
    Vitamin C 20 %DV
    Calcium 10 %DV
    Iron 6 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.