Squash Casserole Recipe

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Squash Casserole

Christina Vanegas


Everyone loves this. If they dont like it you really shouldnt trust them at all, really. Ok so a funny story goes with this, My friend had a pot luck and She was a vegetarian and I had made this and I didnt think about it having chicken in it. Well she did not like squash so she didnt eat it but lots of her friends did and they all raved about it until they asked how I made it and thats when I found out alot of them were vegetarian, You should have seen their faces! I really didnt mean to trick them I just hadnt been told and no one asked. My friend and I cracked up about it for months after.

☆☆☆☆☆ 0 votes
40 Min
25 Min


2 lb
yellow squash, sliced into 1/8 inch slices
1 large
sweet onion sliced in cresent slivers about 1/8 inch thick
2 can(s)
cream of chicken soup (use the cheap runny kind)
16 oz
sour cream (lite is ok but the regular type makes it better)
1 bag(s)
peperage farm seasoned stuffing (not cubed)
salt and pepper to taste
non stick cooking spray


1Pre heat oven to 350 F. boil squash and onions in water seasoned with salt and pepper (water should be salted to taste like a broth & pepper should be seen but not overwhelming) until just limp. Strain in colander.
2Spray casserole dish with non stick spray.
3in large mixing bowl add soup and sour cream and mix well and then add squash and onions.
4Pour into casserole dish and bake for 20 mins or until bubbling. Remove from oven and top with Stuffing and toast top of casserole for 3 mins under broiler (500F)
5Let set for 5 mins and serve.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern