Southern Squash Casserole

6 Reviews Add a Pic
  • Prep

    35 m
  • Ready In

    1 h 45 m
Recipe by  alicia

“This casserole is pure comfort food. During the winter, it will surely warm you and your family. Plus, it's a great way to sneak in those daily veggies in a great-tasting dish! The cornbread really gives the casserole texture, while the squash gives it color, and it smells wonderful as it's pulled out of the oven.”

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Adjust Servings

Original recipe yields 16 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Place the squash, carrots, onions, bell pepper, and mushrooms in a pan. Pour in enough water to cover, and bring to a boil. Reduce heat and simmer until tender and easily pierced with a fork, about 10 minutes. Remove from heat, and drain well using a sieve or colander.
  3. Mix the sour cream, chicken broth, cream of chicken soup, eggs, Italian seasoning, and red pepper together in a large bowl. Toss the sour cream mixture with the chicken, cornbread, and 2 cups Cheddar cheese until evenly blended. Stir in the vegetable mixture. Spread the mixture evenly over the bottom of the prepared baking dish.
  4. Bake in preheated oven until the center sets, about 50 minutes. Sprinkle with the remaining 1 cup of Cheddar cheese. Bake until the cheese melts, about 10 minutes more. Serve immediately.

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Reviews (6)

Rate This Recipe


This casserole was so good! It was sweet and savory all at once and was a huge hit with my family. One criticism is that I have never cooked fresh squash before and it took me FOREVER to thinly slice it for the recipe. I later realized that if I had just cooked the squash in the oven for even ten or fifteen minutes, this recipe would have been so much faster! Also, I used butternut squash and acorn squash. The butternut worked better.



This is the most delicous chicken casserole. We never got tired of the leftovers. Excellent!



Oh man was this GOOD! It was so dee-lish that the whole family ate it AND complimented it. Can't wait for leftovers. I'm thinking about leaving out the chicken and stuffing my Thanksgiving turkey with this. YUM!

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Amount Per Serving (16 total)

  • Calories
  • 250 cal
  • 12%
  • Fat
  • 14.3 g
  • 22%
  • Carbs
  • 14.1 g
  • 5%
  • Protein
  • 16.3 g
  • 33%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 416 mg
  • 17%

Based on a 2,000 calorie diet



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Yellow Squash Casserole


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Squash Casserole I