Unbelievable Squash Casserole

Unbelievable Squash Casserole


"A wonderful casserole, even for those who don't particularly care for squash!"

Ingredients 55 m {{adjustedServings}} servings 191 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  2. Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
  3. Transfer squash mixture to the prepared baking dish; top with stuffing mix.
  4. Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.
Tips & Tricks
How to Make Stuffed Summer Squash

See how to make summer squash stuffed with sausage and goat cheese.

Broccoli Rice Casserole

See how to make a creamy, cheesy classic.


  • Cook's Note:
  • This recipe can be made ahead and refrigerated; add stuffing mix just before baking.
Rate recipe

Your rating


Reviews 40

  1. 44 Ratings


A delicious dish that I modified slightly. As I steamed cooked my squash, I made a mixture of the other ingredients by omitting the cheese and adding shredded fresh carrots and sweet, succulent pimentos. I put a cup of the cornbread stuffing on the bottom of my 9x13 dish, added my squash mixture and then put another cup of the cornbread stuffing on top. Baked in the oven at 350 degrees F for 30 minutes. Whoooooooo, Buddy! Boy howdy, did this turn out great! My cat and I highly recommend that you use the cornbread stuffing over any other type of stuffing. I think I need to hit up my brother for some more fresh squash so I can make it again.

Shannon Meyer

Excellent and easy! I, too, added the about 4 oz of the 6 oz pouch of stuffing mix to the squash/onion mixture and it came out creamy good! The 2 oz of stuffing mixed with the cheddar cheese gave it a wonderful crunchy topping. Highly recommended as a great alternative to potatoes for a side dish!


Very good recipe. I have made it several times since finding it on AllRecipe. The only thing I change is I mix half of the stuffing mix into the squash mixture and sprinkle the other half along with some shredded cheese on top of the casserole. The stuffing mix gives the casserole a nice flavor. I use cornbread or chicken stuffing.