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.
For more delicious Thanksgiving recipes, try my Twice Baked Potatoes, Sugar Free Cranberry Sauce, and Roasted Sweet Potatoes and Onions.
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
- cream of chicken soup
- sour cream
- shredded carrots
- stuffing mix
- 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.
What is Yellow Squash?
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.
How to Cook Yellow Squash
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.