Country Squash Casserole

Country Squash Casserole

weekendcook 0

"I've tried many squash casseroles, but this is by far the best I've ever had. This recipe was given to me by a friend and has gotten rave reviews from squash lovers and squash haters alike. Fresh squash, bell pepper and onion are given an extra boost of flavor and texture from cornbread stuffing mix. This is a lightened-up version of the original recipe, but you won't miss a thing!"

Ingredients 1 h {{adjustedServings}} servings 239 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 732 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish.
  2. Melt the butter in a skillet over medium heat. Stir in the bell pepper, onion, zucchini, squash, and chicken broth. Bring to a simmer, and cook until the vegetables have softened, about 10 minutes. Use more broth if needed to keep the mixture moist. Remove the vegetables from the heat, and stir in the condensed mushroom soup, sour cream, and 3/4 of the stuffing mix; pour into the prepared casserole dish. Sprinkle the remaining stuffing mix over top.
  3. Bake in the preheated oven until browned on top, about 30 minutes.
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  • Cook's Note
  • This recipe has a lot of variations. I love to use red bell pepper during the holidays to make it more festive looking. You can also use different kinds of squash, soups and stuffing mix based on what you have on hand.
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Reviews 20

  1. 27 Ratings

Susan Hood

This recipe was a delightful surprise. I had my doubts when I saw cream of mushroom pared with zuchinni but it was delicious. I used herbed stuffing because I couldn't get the cornbread so I'm looking forward to having it when I do find it. Will be a regular dish on my menu.


this is very good! i forgot the sour cream but didnt notice it. only thing i will do different next time is to moisten the topping a little before putting it on. it was to dry. otherwise me and my husband loved it!

Milicent Dawn Obbards

I used this recipe as a platform, then switched it up completely and did my own thing! It turned out great! My filling consisted of sliced carrot, celery, green bell pepper, fingerling potatoes, onions, and fresh green beans. I ran most these items threw the food processor on the "slice" option to ensure they would cook at the same time. I added sliced zucchini, garlic, grilled jalapeno cheddar sausage, and corn to the last minute of the above sautéed mixture. I mixed cream of chicken soup, sour cream, and spices on the side, and then combined it with the veggie/sausage mix. I placed the mix into a 9x13 dish, covered with whole wheat bread crumbs, and baked at 350' for 20 minutes.