Country Squash Casserole15 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“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!” - by weekendcook
Original recipe yields 6 servings
- Preheat an oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish.
- 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.
- Bake in the preheated oven until browned on top, about 30 minutes.
Amount Per Serving (6 total)
- 239 cal
- 10.7 g
- 31.3 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"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..." See more 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 hus..." See moreband loved it!"
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