Country Squash and Corn Casserole

Country Squash And Corn Casserole Recipe

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Jeanne Benavidez

By
@jeanneben

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
8 - 10
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 4 c
    yellow squash or zucchini, sliced or diced
  • 2 stick
    melted butter, divided
  • 1 medium
    onion, chopped
  • 1 can(s)
    cream of chicken soup
  • 16 oz
    sour cream
  • 1 can(s)
    (15 oz) whole-kernel corn, drained
  • 1 pkg
    (6 oz) chicken or herb flavored stuffing mix
  • 1/2 tsp
    salt
  • 1 tsp
    black pepper
  • 1 c
    shredded cheddar cheese (or your favorite)

How to Make Country Squash and Corn Casserole

Step-by-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.
  2. Mix everything, except the dressing/stuffing mix and shredded cheese, in a large bowl.
  3. Put the stuffing/dressing mix into a separate bowl and add the other stick of melted butter. Stir well to combine.
  4. Add stuffing mixture into the squash/onion mixture. Mix well.
  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.
  6. Bake in 375°F oven for 30 to 45 minutes.
  7. **This can be divided into 2 smaller baking dishes before cooking and one can be frozen.
  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.
  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.

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