Squash Casserole with Stuffing Top is a creamy, cheesy casserole made from summer squash, onions, and sour cream. On top it has a delicious layer of stuffing. This is a vegetable casserole that’s great to eat anytime of year.
In addition to squash and sweet onion, this Squash Casserole with Stuffing Top also has shredded carrot for a little color and extra flavor. A can of condensed cream of chicken soup makes it really creamy and hearty. Cream of Mushroom soup could be used instead.
American cheese slices are place on top of the squash. They melt and provide a mild cheese flavor and lots of creaminess.
To finish it off, a buttery stuffing layer adds so much flavor. It’s such a filling casserole it could be eaten as a main dish. In fact, you could add some shredded chicken and you would have a delicious main dish casserole.
I like to steam the squash and onions before adding them to the casserole since it only bakes for 30 minutes. Just until they are crisp-tender. This ensures they will be tender and soft in the finished dish.
Summer squash (yellow squash) is one of my favorite vegetables to cook with. Especially during the summer months. The fresh, young squash ( the smaller ones) are so tender and delicious!
Leftovers will keep for about 4 days in an airtight container in the refrigerator.
If you are a yellow squash lover, try these other recipes:
- Yellow Squash Casserole
- Squash Puppies
- Summer Squash and Onions
- Pimento Cheese Stuffed Squash
- Cheesy Squash, Zucchini, and Corn Casserole
- Pimento Cheese Squash Casserole
Squash Casserole with Stuffing Top
Ingredients
- 4-5 medium yellow squash
- 1 medium sweet onion, coarsely chopped
- 1 shredded carrot
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1/4 cup sour cream
- 7 American cheese slices
- 2 cups herbed stuffing mix
- 4 tablespoons melted butter
Instructions
- Preheat oven to 350 degrees F.
- Steam squash and onion for 8 minutes. Blot dry with paper towels and place in a 2 1/2-quart baking dish that has been lightly greased. Lightly season with salt and pepper.
- Add carrot, condensed soup, and sour cream and mix together.
- Lay American cheese slices on top.
- In a bowl, stir together stuffing mix and melted butter. Sprinkle over cheese slices.
- Bake for 30 minutes.
Notes
Nutrition
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So delicious!! Thanks for sharing. Will definitely be making this again.
I’ve made this recipe for 30 years and I chop my squash. I also, put a layer of the dressing down ,put my squash and carrot mixture in the middle and top with remaining dressing mix. Love it
I’ve made this since the 70’s and it is one of my all-time favorites. My recipe calls for cream of mushroom soup, but with most casseroles, you could substitute cream of chicken like yours, or even cream of celery would be good. Or my sister’s favorite cream soup cream of onion. This is especially good in the summer months when crookneck squash is plentiful. It’s so rich and delish. I’m so happy to see some younger cooks are trying this recipe. Oh, I always go with Stove Top, not the store brand, but you can use the store brand to save a little money. Thanks for sharing with your cooks.
I have made this with a combination of yellow squash and zucchini and it turned out wonderful and more colorful than just the yellow squash.
My mom now in her late 80s made something similar stove top stuffing sour cream onion and yellow squash all mixed together together and baked salt n pepper to taste I’ve never seen her version posted I still make it think I’ll post a recipe
This was fantastic! Even my husband loved it and came back for seconds. I left the carrots out, but other than that, I just followed the recipe. It was so easy and SO good! We were so anxious to try it, I forgot to take a picture.
Wish I could pin to Pinterest