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
Scale
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.
