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Squash Casserole

Squash Casserole

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Campbell's Kitchen

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 606 mg
  • 24%

Based on a 2,000 calorie diet


  1. Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.
  2. Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.
  3. Bake at 350 degrees F for 40 minutes or until hot.
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I put a different spin on this, but what makes it yummo is the creamy sauce and the cornbread stuffing - I used Stove Top. I didn't grate the veggies and I just used yellow squash and onions. Added a little cheese to the stuffing mix you top with and my family loves it!


Had some extra squash 2 use & wanted something different. Made recipe as written YUM! Even my daughter who dislikes squash liked this enough to go back 4 seconds! Easy, tasty, & quick fits the bill @ my house. Thanks, it's a keeper.


Per other reviewers and other recipes of this i've tried, finely diced the squash/zucchini vs. shredding. I sauted them with diced onions and celery in place of the carrots. Once slightly tender, I mixed the veggies with the sour cream and soup. I covered with one sleeve of crushed Ritz crackers and then used 2c of the blue bag of Pepperidge Farm crushed stuffing not the cornbread. Delicious. Needed a little S&P but very popular hit at our house. A keeper for sure. Thanks!!