Summer Squash Stuffing Casserole Recipe 465

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YELLOW SQUASH AND STUFFING CASSEROLE



Yellow Squash and Stuffing Casserole image

I was treated to this scrumptious squash dish a few years ago at a holiday potluck. Everyone there demanded the recipe!

Provided by Hippie2MARS

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs yellow squash, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1 cup sour cream
2 1/4 cups dry Pepperidge Farm Herb Stuffing
1/2 cup onion, chopped
1/2 cup butter, melted
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cheddar cheese

Steps:

  • Cook squash and onion together in the two tablespoons of butter until the vegetables are soft.
  • Drain well.
  • Mix in soup, sour cream, salt and pepper.
  • Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole.
  • Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.
  • Bake in a 350-degree oven for 30 minutes, until golden brown.

SQUASH STUFFING CASSEROLE



Squash Stuffing Casserole image

The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient corn bread stuffing mix and a can of green chilies give fast flavor to sliced summer squash. Since I cook for just my husband and me, I often freeze the leftovers for another day. -Tara Kay Cottingham, Munday, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 10

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 sour cream
1 package (6 ounces) corn bread stuffing mix
1 can (4 ounces) chopped green chilies
Salt and pepper to taste
1 cup shredded cheddar cheese

Steps:

  • 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-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 199 calories, Fat 10g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 709mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

SUMMER SQUASH CASSEROLE



Summer Squash Casserole image

Yellow squash is easily overlooked (cauliflower gets all the attention), but with the addition of cheese and a buttery cracker topping, you can transform it into a summer casserole perfect for a barbecue or potluck.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

8 tablespoons (1 stick) unsalted butter
4 medium yellow squash, cut into 1/2-inch-thick rounds (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
1 green bell pepper, diced
Half medium onion, diced
2 cloves garlic, minced
1/2 cup sour cream
4 large eggs
8 ounces shredded Cheddar (about 2 cups)
1/2 teaspoon thyme leaves (from 10 sprigs)
4 sprigs fresh chives, chopped
1 sleeve buttery crackers, such as Ritz (about 30 crackers), crushed
1/2 teaspoon hot sauce

Steps:

  • Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. Transfer to the colander. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Transfer each batch to the colander.
  • Add 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes then fold into the squash. Transfer the mixture to a 2-quart casserole dish.
  • Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Fold in the Cheddar, thyme and chives. Pour over the squash making sure that some of the mixture sinks down to the bottom.
  • Microwave the remaining tablespoon of butter in a medium bowl until melted. Fold in the crackers and hot sauce. Sprinkle evenly over the squash. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Let sit for 10 minutes before serving.

SUMMER SQUASH STUFFING CASSEROLE RECIPE - (4.6/5)



Summer Squash Stuffing Casserole Recipe - (4.6/5) image

Provided by Nyneve

Number Of Ingredients 16

STUFFING:
4 tablespoons butter
1 diced onion
2 cups bread crumbs
1 1/2 cups vegetable broth
1 teaspoon sage
1 teaspoon thyme
1/2 teaspoon garlic powder
Salt and pepper, to taste
FILLING:
1 summer squash, thinly sliced into rounds
1 zucchini, thinly sliced into rounds
1 can cream of mushroom soup
1 spoonful mayonnaise
1/2 teaspoon curry powder
Juice from 1/2 lemon

Steps:

  • MAKE THE STUFFING: Melt butter in large pan. Saute onions. Add bread crumbs, broth, and seasoning. Set aside and allow broth to soak into the bread crumbs. MAKE THE FILLING: Grease a pie pan. Layer pan with sliced summer squash and zucchini. Mix together mushroom soup, mayonnaise, curry powder, and lemon juice. Pour mixture over squash. Top with stuffing. Bake at 350°F for about 30 minutes until hot and bubbly.

STUFFING SQUASH CASSEROLE



Stuffing Squash Casserole image

This recipe came about as an experiment. I wanted to make a squash casserole but didn't have crackers, so I substituted instant stuffing mix. My family loved it. It's a good side dish and also serves as a welcomed potluck dish.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 6

1-1/2 cups instant stuffing mix
3/4 cup boiling water
1 tablespoon butter
1 medium yellow summer squash, diced, cooked and drained
1 large egg, lightly beaten
2 tablespoons grated Parmesan cheese

Steps:

  • In a large bowl, combine the stuffing mix, water and butter. Let stand for 5 minutes. Add squash and egg. , Transfer to greased 1-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 126mg cholesterol, Sodium 949mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.

SQUASH CASSEROLE



Squash Casserole image

This creamy crowd-pleasing side dish features summer squash, carrot, stuffing mix and cheese baked in a creamy sauce. Crispy on top and creamy in the center, this favorite side dish is a winner on any menu.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 55m

Yield 8

Number Of Ingredients 8

3 cups Pepperidge Farm® Cornbread Stuffing
¼ cup butter or margarine, melted
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
½ cup sour cream
2 small yellow squash, shredded
2 small zucchini, shredded
¼ cup shredded carrot
½ cup shredded Cheddar cheese

Steps:

  • Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.
  • Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.
  • Bake at 350 degrees F for 40 minutes or until hot.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 23.4 g, Cholesterol 32.1 mg, Fat 14.7 g, Fiber 2.9 g, Protein 6 g, SaturatedFat 7.8 g, Sodium 605.9 mg, Sugar 2 g

STUFFING & SUMMER SQUASH CASSEROLE



Stuffing & Summer Squash Casserole image

Makes a perfect side dish for your holiday turkey or pork main courses. The availability of summer squash makes this side dish a great choice any time of year.

Provided by Rhonda O

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

1 (6 ounce) bag seasoned stuffing mix
5 cups sliced summer squash (about 4 medium) or 5 cups zucchini (about 4 medium)
1 medium carrot, thinly sliced
1 (10 1/4 ounce) can cream of chicken soup or 1 (10 1/4 ounce) can cream of mushroom soup
1/2 cup sour cream
1 tablespoon minced onion seasoning
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 350°.
  • Prepare stuffing mix according to package directions, except reduce water to 3/4 cup.
  • Spread half of the prepared stuffing in 2-quart baking dish.
  • In large saucepan cook squash and carrot, covered, in a small amount of boiling water for 8 to 10 minutes or until tender.
  • Drain well.
  • Stir in soup, sour cream, minced onion seasoning and pepper.
  • Spoon vegetable mixture over stuffing.
  • Top with remaining stuffing.
  • Bake 35 to 40 minutes or until heated through.

Nutrition Facts : Calories 159.8, Fat 6, SaturatedFat 2.7, Cholesterol 9.4, Sodium 590.3, Carbohydrate 22.6, Fiber 1.7, Sugar 3.9, Protein 4.6

SQUASH AND STUFFING CASSEROLE



Squash and Stuffing Casserole image

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Number Of Ingredients 8

6 yellow squash, washed & sliced in 1/4 inch rings
1 Vidalia or other sweet onion, diced
1 tsp sea salt
1/2 stick margarine
Pepper to taste
1 box Cornbread Stove Top Stuffing
1 can cream of chicken soup
1/2 cup grated sharp cheddar cheese

Steps:

  • In a large saucepan, bring 1 1/2 cups water to a boil. Add squash, onion, salt, margarine and pepper to saucepan. Cover and simmer until squash is tender (about 15 minutes).
  • Meanwhile, prepare the Stove Top according to package directions. Set aside. When squash is done, drain in a colander or sieve. When squash is completely drained, combine it with the prepared stuffing and cream of chicken soup.
  • Place it in a casserole dish and top with shredded cheese.
  • Bake at 375°F for 30 to 45 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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Top Asked Questions

How to cook squash casserole with stuffing?
Finally, add the homemade cream of mushroom soup and stir until fully incorporated. Spread the squash and stuffing mixture into a greased, shallow 2-quart baking dish and bake for 30 to 40 minutes at 350 degrees. The squash casserole with stuffing should be moist and heated through, but not dried out.
What is a summer squash casserole?
Loaded with fresh summer squash sandwiched between layers of buttered stuffing mix, it's easy to see why this creamy Summer Squash Casserole is a favorite. It's sure one tasty way to enjoy all that garden-fresh yellow squash! When I think summer squash, this Favorite Summer Squash Casserole is the first thing that comes to mind.
How long do you cook squash in the oven?
Directions. 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-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
How do you make squash stuffing in the microwave?
In a large bowl, combine the soup and sour cream. Stir in the shredded carrot and mix thoroughly. Fold in the well-drained squash and onion. In a microwave-safe bowl, melt the butter, remove from microwave, and toss with the stuffing mix.

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