Squash Stuffing Casserole

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  • 3/4 cup water
  • 1/4 teaspoon salt
  • 6 cups sliced yellow summer squash (1/4 inch thick)
  • 1 small onion, halved and sliced
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 package (6 ounces) corn bread stuffing mix
  • 1 can (4 ounces) chopped green chilies
  • Salt and pepper to taste
  • 1 cup (4 ounces) shredded cheddar cheese


    In a large saucepan, bring water and salt to a boil.

    Add squash and onion.

    Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes.

    Drain well; set aside.

    In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper.

    Fold in squash mixture.

    Pour into a greased shallow 2-quart baking dish.

    Sprinkle with cheese.

    Bake, uncovered, at 350° for 25-30 minutes or until heated through.

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