country squash and corn casserole

Name: Country Squash and Corn Casserole
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: Southern
Ingredients: 4 cup(s) yellow squash or zucchini, sliced or diced; 2 stick(s) melted butter, divided; 1 medium onion, chopped; 1 can(s) cream of chicken soup; 16 ounce(s) sour cream; 1 can(s) (15 oz) whole-kernel corn, drained; 1 package(s) (6 oz) chicken or herb flavored stuffing mix; 1/2 teaspoon(s) salt; 1 teaspoon(s) black pepper; 1 cup(s) shredded cheddar cheese (or your favorite)

12 Pinches

Jeanne Benavidez

Odessa, TX

Updated on Sep 9, 2017

There are so many squash casserole recipes and I have tried a lot of them. I have combined a few ideas from a few different ones and came up with this version. Since I recently processed 100 pounds of Hatch, New Mexico hot green chile peppers for cooking and making hot sauce, I have plenty. So, I even made this recipe and added some of the diced peppers. It was great! Being from West Texas, we cook a LOT with peppers, lol.

Rate

No Image

prep time 15 Min

cook time 30 Min

method Bake

yield 8 - 10

Ingredients

4 cups yellow squash or zucchini, sliced or diced
2 sticks melted butter, divided
1 medium onion, chopped
1 can cream of chicken soup
16 ounces sour cream
1 can (15 oz) whole-kernel corn, drained
1 package (6 oz) chicken or herb flavored stuffing mix
1/2 teaspoon salt
1 teaspoon black pepper
1 cup shredded cheddar cheese (or your favorite)

How To Make country squash and corn casserole

Step 1

Cook squash and onions (in a sauce pan with a little water) until tender. Drain and season with 1 stick of butter and salt and pepper to taste.

Step 2

Mix everything, except the dressing/stuffing mix and shredded cheese, in a large bowl.
Step 3

Put the stuffing/dressing mix into a separate bowl and add the other stick of melted butter. Stir well to combine.
Step 4

Add stuffing mixture into the squash/onion mixture. Mix well.
Step 5

Pour this mixture into a 9” x 13” baking dish (sprayed with non-stick cooking spray) and sprinkle shredded cheddar cheese evenly over the top of the casserole.
Step 6

Bake in 375°F oven for 30 to 45 minutes.
Step 7

**This can be divided into 2 smaller baking dishes before cooking and one can be frozen.
Step 8

OPTIONAL: Add 1 or 2 , roasted, peeled and diced Hatch green chili peppers to mixture for an extra ‘kick’. If you don't have fresh chilies, use a 4 oz can of diced chili peppers, hot or mild.
Step 9

COOK’S NOTES: If using small, young squash, you can just slice them because they are tender. If using larger, older squash, I remove the seeds and dice them because they tend to be a little tougher.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes