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Squash Casserole

Squash Casserole
  • prep time: 15 min
  • total time: 55 min
  • serves: 8 people
  • calories: 241 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

  • 3 cup Pepperidge Farm® Cornbread Stuffing
  • 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

    Irene C.
    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

    Stephanie D.
    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

    Kayla J.
    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?

    Stacey H.
    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

    • Campbell Soup Company
      August 21, 2018

      You don't need to prepare the stuffing according to package directions for this recipe. Simply combine the stuffing with the butter as directed. There is plenty of moisture in the recipe to hydrate the stuffing, and the stuffing/butter mixture you reserve to sprinkle on top provides a slightly crunchy texture on top.

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    Calories 241
    Total Fat 14.3 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.