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This Squash Casserole with Stuffing takes two favorite Thanksgiving side dish recipes and brings them together. Stuffing and squash are combined in this creamy dish and baked to perfection.
This will quickly become one of the favorite Thanksgiving recipes at your house.
Squash Casserole with Stuffing Ingredients
To make this Thanksgiving casserole recipe, you will need the following (scroll down to the recipe below for exact amounts and variations):
- yellow squash
- onions
- cream of chicken soup
- sour cream
- shredded carrots
- stuffing mix
- butter
- Parmesan cheese
How to Make Squash and Stuffing Casserole
- Preheat the oven to 350 degrees.
- Cook the vegetables. Add water and a dash of salt to a large pot and bring to a boil. Boil your squash and onions for 5 minutes. Drain the squash and onions.
- Make the creamy vegetable mixture. Add the cream of chicken, sour cream, carrots, and drained squash and onions to a large bowl. Combine well.
- Make the stuffing mixture. In another bowl, combine the dry stuffing mix and butter until well mixed.
- Layer in a dish. Spread half of the stuffing mix into the bottom of a well greased casserole dish. Pour the squash mix on top. Sprinkle the remaining stuffing mix on top. Sprinkle Parmesan cheese on top.
- Bake for 20 to 30 minutes.
Storage Instructions
Store leftovers in the refrigerator in an air-tight container for up to 6 days.
FAQs
I always call it yellow zucchini, because it is about the same size. But there is a difference between zucchini and yellow squash. Yellow squash, also called summer squash, has a slightly different shape and can have a fat bottom. Summer squash has an edible skin that becomes tender when cooked.
Yellow squash must not be overcooked, so I watch it closely when I cook it. You want to boil it until the inside of the squash just starts to turn from white to slightly translucent. Yellow squash is full of water, so if it is overcooked, it becomes soggy and falls apart easily.
Serving Suggestions
For a delicious holiday spread, serve with Twice Baked Potatoes, Sugar Free Cranberry Sauce, and Roasted Sweet Potatoes and Onions.
Squash Casserole with Stuffing
Equipment
Ingredients
- 2 pounds yellow squash sliced
- 1/4 cup chopped onions
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded carrots
- 1 box stuffing mix any flavor
- 1/2 cup salted butter softened
- Parmesan cheese
Instructions
- Preheat the oven to 350 degrees.
- Add water and a dash of salt to a large pot and bring to a boil. Boil your squash and onions for 5 minutes. Drain the squash and onions.
- Add the cream of chicken, sour cream, carrots, and drained squash and onions to a large bowl. Combine well.
- In another bowl, combine the dry stuffing mix and butter until well mixed.
- Spread half of the stuffing mix into the bottom of a well greased casserole dish.
- Pour the squash mix on top.
- Sprinkle the remaining stuffing mix on top. Sprinkle Parmesan cheese on top.
- Bake for 20 to 30 minutes.
Video
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.
Emily Enchanted
Friday 5th of August 2022
I love this recipe because it is a great way to eat your vegetables if you aren't a huge squash lover.