Squash Casserole with Stuffing Mix Recipe - These Old Cookbooks (2024)

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Yellow Squash Casserole using Stuffing Mix is one of those recipes that’s perfect for both using up summer squash in the summer months or accompanying your holiday table at Thanksgiving or Christmas.

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Yellow Squash Casserole with Stuffing Mix

I like to change up my casserole recipes quite often so we aren’t eating the exact same meals all the time. This easy yellow squash casserole recipe is my substitute for my Kentucky Squash Casserole recipe. They are both tasty but in their own unique ways.

Using a boxed stuffing mix is a great shortcut. Add that to the can of cream of chicken soup an easy to make squash casserole recipe. My friend Patty (who is an amazing home cook) shared her Mom’s Yellow Squash casserole recipe with me, and it does not disappoint!

Ingredient List

  • Yellow Squash (also called Summer Squash)
  • Salt
  • Sour Cream
  • Cream of Chicken Soup
  • Stove Top Stuffing Mix (unprepared)
  • Melted Butter

How to Make Squash Casserole using stuffing mix?

Step By Step Instructions

  1. Preheat oven. Spray an 8 x 8 inch baking dish or casserole dish with nonstick cooking spray.
  2. Cook squash in a large saucepan of salted boiling water over medium-high heat until fork tender.
  3. Drain well using a colander.
  4. In a small bowl, stir together sour cream and cream of chicken soup.
  5. In a separate bowl, mix melted butter and stuffing mix.
  6. Pour layers of squash mixture and stuffing mixture alternately into the prepared baking dish.
  7. Bake for 30 minutes or until bubbly and browned on top.
  8. Complete recipe with ingredient amounts is in the recipe card at the bottom of this post.

Storage Instructions

Let leftovers cool completely. Transfer to an airtight container or cover with a tight fitting lid or aluminum foil. Store in the refrigerator for up to a week. Reheat in the microwave or in the stove in the original baking dish.

Recipe FAQs

  • Yellow squash does not need to be peeled before cooking.
  • The original recipe calls for a Stove Top Stuffing mix, but a generic brand works too.
  • Do not prepare the stuffing mix. The dry mix gets combined with melted butter (or melted margarine).
  • To speed up the cooking time, spread the yellow squash casserole into a thinner layer in a 13 x 9 inch baking dish.

Recipe Variations

  • Add a diced onion for more flavor.
  • Try a box of cornbread stuffing mix or any other flavors.
  • Swap plain Greek yogurt for sour cream.
  • To lighten up the recipe, use fat free sour cream.
  • Substitute cream of celery soup, cream of mushroom soup or cream of onion soup for cream of chicken.
  • Use zucchini instead of summer squash, if desired.
  • Stir in shredded cheddar cheese for a cheesy squash casserole. Or, sprinkle the cheese on the top the last 5 to 10 minutes of baking.
  • Have some leftover sweet corn? Try this Cheesy Zucchini, Squash and Corn Casserole.

How do you keep squash casserole from getting watery?

Cut the squash into bite-sized pieces, and boil in salted water until fork tender. Then, drain it well in a colander. By following these easy two steps before adding the squash to the casserole will help prevent the casserole from getting soggy. It also helps to include some type of breadcrumb, cracker crumb or stuffing mix to absorb the extra moisture.

Should yellow squash be peeled before cooking?

Yellow squash, also sometimes called summer squash, has a thin, edible peel that does not need to be peeled before cooking. Go ahead and leave the peel intact.

Do you peel bumpy yellow squash?

No, it is not necessary to peel any variety of yellow summer squash. The peel is thin and edible, even with the bumpy variety.

What temperature should a casserole be cooked at?

There’s no magic temperature that a casserole should be cooked at; however, a good rule of thumb is to cook your casserole between 350 degrees F and 400 degrees F.

How to make a vegetarian squash casserole?

If you are looking for a squash casserole that is vegetarian-friendly, just make a couple of simple substitutions and you will be set. Swap the cream of chicken soup for cream of mushroom or celery. You can find vegetarian/vegan stuffing mixes, here’s one we found on Amazon. That’s all you need to do to have a vegetarian yellow squash casserole using a stuffing mix!

Summer Squash Recipes

We love summer squash almost as much as we love zucchini and have the recipes to prove it. From an easy Roasted Yellow Squash to more elaborate dishes, like those below, yellow squash is the star of our summertime dinners.

Ground Beef Stuffed Squash

Kentucky Squash Casserole

Bacon Cheeseburger Squash Casserole Recipe (With Pictures)

Squash Casserole with Stuffing Mix Recipe - These Old Cookbooks (13)

Print Recipe

How To Make The Best Squash Casserole (Yellow Squash Casserole with Stuffing Mix)

Yellow Squash Casserole using Stuffing Mix is one of those recipes that's perfect for both using up summer squash in the summer months or accompanying your holiday table at Thanksgiving or Christmas.

Prep Time25 minutes mins

Cook Time30 minutes mins

Total Time55 minutes mins

Course: Casserole, Side Dish

Cuisine: American

Keyword: squash casserole with stuffing, squash casserole with stuffing mix, Yellow Squash Casserole

Servings: 12 servings

Calories: 189kcal

Author: Barbara

Ingredients

  • 4 cups yellow squash, cut into bite-sized pieces
  • 1 teaspoon salt
  • 10.5 ounces condensed cream of chicken soup
  • 1 cup sour cream
  • 6 ounces Stove Top Stuffing Mix box
  • 1 stick butter melted

Instructions

  • Preheat oven to 350 degrees F. Prepare an 8 x 8 inch baking dish or casserole dish by spraying with nonstick cooking spray.

  • In a large pot, add salt, and boil squash until fork tender. Drain well in a colander.

    Squash Casserole with Stuffing Mix Recipe - These Old Cookbooks (14)

  • Combine sour cream and cream of chicken in a separate bowl. Add drained squash and stir well.

    Squash Casserole with Stuffing Mix Recipe - These Old Cookbooks (15)

  • In a separate bowl, mix melted butter and stuffing mix; stir to moisten stuffing mix.

    Squash Casserole with Stuffing Mix Recipe - These Old Cookbooks (16)

  • In the prepared dish, add layers of squash mixture and stuffing mixture, ending with stuffing.

    Squash Casserole with Stuffing Mix Recipe - These Old Cookbooks (17)

  • Bake for 30 minutes or until bubbly and lightly browned.

    Squash Casserole with Stuffing Mix Recipe - These Old Cookbooks (18)

Notes

    • The original recipe calls for a Stove Top Stuffing mix, but a generic brand works too.
    • Yellow squash does not need to be peeled before cooking.
    • Do not prepare the stuffing mix. The dry mix gets combined with melted butter (or melted margarine).
    • To speed up the cooking time, spread the yellow squash casserole into a thinner layer in a 13 x 9 inch baking dish.
    • Here’s another yummy summer squash recipe to try! Texas Jalapeno Squash Casserole
    • The nutritional information below is auto-calculated and can vary depending on the products used. It should not be used for specific dietary needs.

Nutrition

Calories: 189kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 634mg | Potassium: 172mg | Fiber: 1g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

Squash Casserole with Stuffing Mix Recipe - These Old Cookbooks (19)
Squash Casserole with Stuffing Mix Recipe - These Old Cookbooks (2024)

FAQs

How does Paula Deen cook squash casserole? ›

In separate medium size skillet, sauté the sliced onion in butter for 5 minutes. Remove from pan and, using a large bowl, add squash, onions, sour cream, Paula Deen's House Seasoning and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

How do you keep squash casserole from getting watery? ›

Salting and sautéing the squash before baking helps to remove excess moisture and prevents the casserole from becoming watery. Cream cheese and sour cream lend the filling richness and tang.

What is squash casserole made of? ›

While we love the squash itself, it is the creamy sauce (made from cheese, mayonnaise, and eggs) and crunchy, buttery cracker topping that keeps us coming back for seconds with this classic Old-School Squash Casserole. Squash casserole is a staple dish found at meat-and-three diners and at church covered-dish suppers.

How do you dry squash for casserole? ›

After slicing the squash, salt the slices and place them on a paper-towel lined baking sheet. Let it sit for 30 minutes so that the salt can draw out some of its water. Use the paper-towel to dab off any excess moisture before proceeding with the recipe.

What is Paula Deen seasoning? ›

The ingredients listed in order are: "sea salt, granulated garlic, black pepper, granulated onion, ground cumin, and other spices". I have used the recipe listed on this site and included equal amounts of garlic powder and onion powder.

How does Rachael Ray cook butternut squash? ›

Preheat the oven to 425 degrees F. Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove from the oven and let cool slightly.

How do you add moisture to a casserole? ›

Pro Tip: Avoid Dry Casserole.

The best way to prevent it from drying out is to add a little bit of water, around ¼ cup, to the top of it. Allow the water to seep between the food and the sides of the baking dish. Cover with aluminum foil to seal in the moisture.

How do you make a casserole not soggy? ›

To prevent a soggy top and a firm or crunchy bottom, it's important to use a shallow baking dish, to cook the casserole at the correct oven temperature and for the appropriate amount of time, and to be mindful of the amount of liquid used in the recipe.

Why are my squash turning to mush? ›

Blossom end rot, a physiological disorder not a disease, usually occurs due to one or both of the following two factors. Plants are either allowed to dry out too long between waterings, or plants affected are lacking a sufficient amount of calcium needed to build a stable structure. Uneven watering.

What is the main ingredient in a casserole? ›

In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...

How many squash does it take to make 4 cups? ›

One 1 1/2 pound butternut squash will yield approximately 4 cups of 1/2-inch cubed squash.

How many squash is 2 cups cooked? ›

Helpful squash equivalents:

1/3 to 1/2 pound raw unpeeled squash = 1 serving. 1 pound peeled squash = 1 cup cooked, mashed. 2-1/2 pounds whole squash = 2-3/4 to 3 cups pureed. 1 pound trimmed squash = 2 cups cooked pieces.

Why is my casserole watery? ›

You might not realise it, but those perfectly ripe, bursting-with-moisture-veggies that you're tossing into your casserole are most likely the culprits when it comes to a watery bake, which is why it's important to heed the recipe when it comes to prepping your vegetables and cooling your finished product.

Why is my squash so watery? ›

Cover the fruit if frost threatens. This curing sweetens the flesh and toughens the skin for storage. When picked immature they are usually watery and poor in flavor. Flavor is also better after some cold weather, but remember they are not frost-hardy.

How to cook butternut squash Paula Deen? ›

directions
  1. In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
  2. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.

Should squash be cooked cut side up or down? ›

Scoop the seeds out, place it cut side down on a pan with sides that has been oiled and cook until tender - a knife inserts through the skin and easily into the flesh. It doesn't matter as far as the cooking goes. The squash doesn't know the difference. Up and down is the only way to do it correctly.

How does Gordon Ramsay cook butternut squash? ›

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

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