Squash Casserole Recipe

This is an easy Squash Casserole Recipe using fresh squash, herbal chicken stuffing and Cream of Chicken Soup or Cream of Mushroom Soup, a popular dish since the 1980's.

A few folks who don't like the taste of regular cooked squash, especially children, will eat this and like it because the added ingredients change and enhance the squash flavor.

This is a way that you can make sure your family enjoys the nutritious benefits of this yellow vegetable, Squash Casserole Recipe.

Squash Casserole Recipe

• 4 large yellow squash*, sliced 1/4 inch thick (about 8 cups)
  
  
• 1/2 cup water
  
  
• 1 can (10 3/4 oz.) Cream of Chicken Soup or Cream of Mushroom Soup
  
  
• 1 cup sour cream
  
  
• 1/4 cup red onion, finely chopped
  
  
• 1 (6 oz. pkg.) dry Herb Stuffing (chicken is best)
  
  
• 1 stick butter (1/2 cup), melted

Put sliced squash and water in medium sized saucepan.

Cover.

Bring to a boil on medium heat.

Reduce heat to low and let vegetables steam for about 10 minutes until they start to get tender.

Water should be evaporated.

Let sit in pan while you mix rest of ingredients.

In a mixing bowl stir together Cream of Chicken Soup, sour cream, and onion.

In another small mixing bowl add dry stuffing and stir in melted butter to coat stuffing well.

Reserve 1/2 cup buttered stuffing mix.

Stir the rest of the buttered stuffing mix into the Cream of Chicken soup mixture.

Mix all ingredients together including the cooked squash, except the 1/2 cup reserved buttered stuffing mix and pour into a 9" x 13" casserole baking pan or dish.

Then sprinkle the reserved stuffing mix over top.

Bake in a preheated 350F. oven 30-35 minutes until casserole is bubbly and top is golden brown.

Carefully remove from oven and let sit 20 minutes or so to cool before serving.

*Can use summer or crooked neck yellow squash.

Casserole Tips

You can divide this recipe and make 2 casseroles.

Use a 1 1/2 quart baking casserole dish.

Or make full recipe and pour onto two 1 1/2 quart baking dishes.

Eat one casserole and refrigerate or freeze the other one to eat later.

Make sure the casserole dish is freezer safe if you choose to freeze it.

Squash Casserole Recipe
With Ritz Crackers

• 6 cups thinly sliced yellow squash*
  
  
• 1/2 thinly sliced red onion*
  
  
• 1 teaspoon salt
  


• 1 (4 1/2 oz.) jar sliced mushrooms, drained and chopped
  
  
• 1 stick butter (8 tablespoons) butter, divided and melted
  
  
• 1/2 cup sour cream
  
  
• 1 cup shredded, sharp cheddar cheese
  
  
• 1 cup slightly crushed Ritz crackers

Wash squash and trim ends.

*Remove outer stem and peel from onion before slicing.

*Cut squash and onion in half length wise and slice making half moon shapes.

Place in a saucepan, add water to cover.

Add salt to water.

Bring to a boil and simmer on medium heat until vegetables are starting to get soft.


Tender when probed with a fork.

Takes about 10 minutes.

Remove vegetables from stove and drain water thoroughly.

Add squash and onion slices in a medium mixing bowl.

Add 2 tablespoons melted butter and sour cream.

Mix all together.

Fold in shredded cheese.

Pour mixture into a greased 2 quart casserole dish.

In a separate small bowl toss the remaining butter and Ritz cracker crumbs together until all crumbs are coated.

Sprinkle buttered crumbs on top of casserole and smooth out with a spoon until it is level.

Place casserole in a preheated oven for 25-30 minutes until cheese is melted and top is browned.

Remove from stove and let cool slightly before serving.

Related Pages

Broccoli Casserole Recipe

Green Bean Casserole

Return to Casserole Recipes


Home