Description
A flavorful squash casserole with buttery stuffing that celebrates cozy gatherings and home-cooked goodness.
Ingredients
Scale
- 2 1/2 pounds yellow squash, sliced
- 1/2 pound onion, chopped (about 1 medium)
- 10.5 ounces condensed cream of chicken soup
- 1/2 cup sour cream
- 4 ounces cheddar cheese, shredded
- 12 ounces cornbread stuffing mix
- 1/2 cup butter, melted
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 2 1/2 quart baking dish (13×9-inch pan).
- Stir together the stuffing mix and melted butter in a bowl.
- Layer half of the stuffing mix in the bottom of your baking dish.
- Cook the sliced squash and chopped onion in a little salted water until tender, about 5 minutes.
- Drain the squash and onion, patting them dry to eliminate excess moisture.
- Mix the sour cream and condensed cream of chicken soup together until well combined.
- Fold the drained squash and onion into the creamy mixture.
- Spoon this mixture into your prepared casserole dish.
- Add a layer of shredded cheddar cheese on top of the squash mixture.
- Sprinkle the remaining stuffing mix over the cheese layer.
- Bake the casserole at 350 degrees F for 20 to 30 minutes, or until hot and bubbly.
Notes
For extra flavor, consider adding fresh herbs like thyme or rosemary. Refrigerate leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: squash casserole, stuffing, comfort food, easy recipes, holiday dishes