Country Squash Casserole

Country Squash Casserole

19 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
weekendcook
Recipe by  weekendcook

“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!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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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Reviews (19)

Rate This Recipe
susiedoozie
16

susiedoozie

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.

shadowlady63
8

shadowlady63

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!

steph21lynn
5

steph21lynn

This is a easy and tasty recipe... I added some cheddar cheese.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 239 cal
  • 12%
  • Fat
  • 10.7 g
  • 16%
  • Carbs
  • 31.3 g
  • 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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