If you’re looking for a comforting, cheesy, and downright satisfying side dish that beautifully highlights the best of the season, this Summer Squash and Stuffing Casserole Recipe is an absolute must-try. Combining tender, sautéed yellow summer squash and onions with creamy soup, sharp cheddar, and a perfectly crisp, buttery stuffing topping, this casserole feels like a warm hug on a plate. It’s simple, hearty, and full of flavor layers that make every bite delightful. Whether you’re serving a family dinner or bringing a dish to a potluck, this recipe will quickly become one you reach for again and again.
Ingredients You’ll Need
This Summer Squash and Stuffing Casserole Recipe relies on a handful of straightforward ingredients, each playing an essential role in creating its luscious texture and inviting flavor combination. From the tender squash to the crispy stuffing topping, every element brings its own charm to the table.
- Yellow summer squash (4 cups, sliced): Fresh and tender, this is the star vegetable that adds subtle sweetness and vibrant color.
- Small onion (1, chopped): Adds a mild, savory depth that enhances the overall flavor.
- Cream of chicken soup (1 can, 10.5 oz): Creates a rich, creamy base to bind all the ingredients together perfectly.
- Sour cream (1/2 cup): Infuses the casserole with tanginess and extra creaminess for a smooth finish.
- Shredded cheddar cheese (1 cup): Provides the melty, cheesy goodness that makes this dish irresistibly comforting.
- Garlic powder (1/2 teaspoon): Offers a subtle garlic punch without overpowering the other flavors.
- Salt and pepper to taste: Simple but essential for balancing and enhancing all the ingredients.
- Seasoned stuffing mix (1 box, 6 oz): Gives you that classic, crunchy topping with savory herbs and buttery goodness.
- Butter (1/2 cup, melted): Coats the stuffing mix for a golden, crisp texture.
- Olive oil (2 tablespoons): Perfect for sautéing the squash and onions to softness with a touch of richness.
How to Make Summer Squash and Stuffing Casserole Recipe
Step 1: Sauté the Vegetables
Begin by heating olive oil in a large skillet over medium heat. Add the sliced yellow summer squash and chopped onion, letting them cook gently for 8 to 10 minutes until tender and slightly caramelized. This step softens the vegetables and deepens their natural sweetness, setting a flavorful foundation for your casserole.
Step 2: Mix the Creamy Base
In a large mixing bowl, combine the sautéed squash and onions with cream of chicken soup, sour cream, shredded cheddar cheese, garlic powder, salt, and pepper. Stir everything together until you get a rich, creamy mixture that’s bursting with savory and tangy layers. This blend will ensure your casserole is moist, cheesy, and full of comforting flavor.
Step 3: Prepare the Stuffing Topping
Take the seasoned stuffing mix in a separate bowl and coat it evenly with melted butter. The butter is key here—it transforms the stuffing into a golden, crispy topping once baked, adding irresistible texture contrast to the smooth filling underneath.
Step 4: Assemble and Bake
Grease a 9×13-inch baking dish, then spread half of the buttery stuffing mix on the bottom. Carefully pour the squash and creamy cheese mixture over this first layer. Finally, sprinkle the remaining stuffing evenly on top. Place the casserole in a preheated oven at 350°F (175°C) and bake uncovered for 30 to 35 minutes until the top is bubbly and beautifully browned.
Step 5: Cool and Serve
Once baked to perfection, let the casserole cool for a few minutes before serving. This brief resting time helps it set, making it easier to cut and serve while the flavors meld together perfectly.
How to Serve Summer Squash and Stuffing Casserole Recipe
Garnishes
To elevate your Summer Squash and Stuffing Casserole Recipe presentation, consider fresh garnishes like chopped parsley or chives. These bright green herbs add a fresh pop of color and a mild herbal lift that complements the creamy richness beautifully.
Side Dishes
This casserole pairs wonderfully with a crisp green salad or steamed green beans for a light, balanced meal. If you want to add some protein, grilled chicken or roasted turkey make excellent companions that keep the meal cohesive but filling.
Creative Ways to Present
For a fun twist, serve the casserole in individual ramekins or small cast iron skillets. This turns a homestyle classic into a charming, personal dish perfect for dinner parties or family gatherings. You could even sprinkle a little extra cheddar on top and broil for a minute for an irresistible bubbly crust.
Make Ahead and Storage
Storing Leftovers
Leftover Summer Squash and Stuffing Casserole Recipe stays fresh when stored in an airtight container in the refrigerator for up to 3 days. The flavors might even deepen overnight, making your next meal just as tasty as the first.
Freezing
This casserole freezes well, too. Simply bake it fully, let it cool, then wrap tightly with foil and plastic wrap or store it in a freezer-safe container. It will keep in the freezer for up to 2 months, ready to thaw and reheat whenever you need a quick comfort meal.
Reheating
For best results, reheat the leftovers in the oven at 350°F (175°C) until warmed through and the top regains its crispiness—about 20 minutes. If you’re short on time, the microwave works but expect the topping to soften a bit.
FAQs
Can I make this Summer Squash and Stuffing Casserole Recipe vegetarian?
Absolutely! Just swap the cream of chicken soup for cream of mushroom soup, and you’ll have a delicious vegetarian version without sacrificing creaminess or flavor.
Can I add other vegetables to this casserole?
Yes! Chopped zucchini is a perfect addition that pairs well with summer squash. Feel free to experiment with bell peppers or mushrooms for extra variety and nutrition.
What if I don’t have seasoned stuffing mix?
You can use plain stuffing mix and add your own herbs like sage, thyme, and rosemary along with a little extra salt and pepper. This way, you control the flavors to your liking.
Is it possible to prepare this casserole ahead of time?
Definitely! You can assemble the casserole a day before baking. Just keep it covered in the refrigerator and bake it fresh when you’re ready to serve.
How can I make the topping extra crispy?
For an ultra-crispy topping, broil the casserole for the last 2 to 3 minutes of baking. Keep a close eye to prevent burning, and enjoy that satisfyingly crunchy texture.
Final Thoughts
This Summer Squash and Stuffing Casserole Recipe is one of those dishes that feels like a warm, familiar celebration of seasonal ingredients and comforting textures. It’s easy to make but special enough to impress, combining freshness, creaminess, and a golden crispy topping that no one will be able to resist. Give it a try soon—you might just find your new favorite side dish to welcome summer!
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Summer Squash and Stuffing Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Summer Squash and Stuffing Casserole is a comforting and savory side dish featuring tender sautéed yellow summer squash and onions combined with creamy chicken soup, sour cream, and cheddar cheese, all layered between crunchy, buttery seasoned stuffing. Baked to golden perfection, it’s a perfect dish for summer gatherings or family dinners. Easily made vegetarian by swapping cream of chicken soup for cream of mushroom and adding zucchini for extra flavor and texture.
Ingredients
Main Ingredients
- 4 cups yellow summer squash, sliced
- 1 small onion, chopped
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Stuffing Mix and Fats
- 1 box (6 oz) seasoned stuffing mix
- 1/2 cup butter, melted
- 2 tablespoons olive oil
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to warm up while preparing the casserole components.
- Sauté the squash and onion: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced summer squash and chopped onion and cook for 8 to 10 minutes until tender and slightly translucent.
- Combine the squash mixture: In a large mixing bowl, combine the cooked squash and onion with the cream of chicken soup, sour cream, shredded cheddar cheese, garlic powder, salt, and pepper. Stir thoroughly until well blended.
- Prepare the stuffing: In a separate bowl, mix the seasoned stuffing mix with the melted butter, ensuring it is evenly coated for a buttery flavor and crisp texture.
- Assemble the casserole: Grease a 9×13-inch baking dish. Spread half of the buttered stuffing mix evenly on the bottom. Pour the squash mixture over this stuffing layer and smooth it out. Then, top with the remaining stuffing mix spread evenly over the top.
- Bake the casserole: Place the assembled dish in the preheated oven and bake uncovered for 30 to 35 minutes. Bake until the top is golden brown and the filling is bubbly.
- Cool and serve: Remove from the oven and let cool slightly before serving to allow the casserole to set for easier slicing and serving.
Notes
- For a vegetarian version, substitute the cream of chicken soup with cream of mushroom soup.
- Add chopped zucchini along with the summer squash for additional texture and flavor variety.
- This casserole can be prepared a day ahead and baked when ready to serve.
- Use low-sodium soup and stuffing mix if you want to reduce the sodium content.
