Squash Casserole Recipe

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Squash Casserole

Traci Coleman


For squash fanatics only! I love any kind of squash you can give me, so this casserole is just divine in my book!

From the Southern Living Comfort Food cook booklet with a couple of minor changes to suit my own peferences.

pinch tips: How to Shuck, Cook, and Cut Corn




20 Min


35 Min


1 1/2 lb
yellow squash, cut into slices
1 lb
zucchini, cut into slices
small sweet onion, chopped
1 c
grated carrots
1 can(s)
cream of mushroom soup (or cream of chicken, if you prefer)
8 oz container sour cream
1 to 2
8 oz can sliced water chestnuts, drained (you could use just 1 can; i prefer 2)
8 oz package herb-seasoned stuffing
1/2 c
butter, melted

Directions Step-By-Step

Preheat oven to 350. Place squash, suchinni, onion and about 2 tsp salt in pan with water to cover. Bring to a boil over medium-high heat and cook 5 minutes. Drain well.
Stir together carrots, soup, sour cream and water chestnuts. Add additional salt to taste (about 1/2 tsp) in large bowl. Gently fold the cooked squash into the mixture.
Stir together the stuffing and melted butter. Spoon half of the stuffing into a lightly greased 13x9 baking dish. Spoon squash mixture over the stuffing; top with remaining stuffing.
Bake at 350 for 30-35 minutes or until bubbly and golden brown. May need to cover with aluminum foil after the first 20 minutes of cooking to avoid over-browning. Let stand about 10 minutes before serving.

About this Recipe

Course/Dish: Vegetables, Side Casseroles