Unbelievable Squash Casserole

Unbelievable Squash Casserole


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


55 m servings 191 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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.


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

Your rating



  1. 46 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...

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 ga...

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 alon...

In spite of achieving a full five star rating at this time, had moderate expectations about this dish thinking it might be bland given no added spices and few ingredients. We were very pleasantl...

I have one very much like this one, 1 pkg. of Pepperidge Farm herb stuffing, and use 1 lb. zucchini and 1 1/2 lbs. summer squash....cook the cubed squash & onions in boiling water with salt. ...

I thought they were a little bland. And there was to much bread crumbs on top. Next time I will season it more and use bread crumbs that are crushed and not put as much on top.

This was good ! Next time I will use more squash , as this was very saucy . Thank you , MCOATES .

This truly is an UNBELIEVABLY good casserole. Made it for my non squash loving family and they all gushed over how delicious it was. Only change I made was to add some real crumbled bacon bits...

Yummy! I used fat free sour cream and added about half the cheese and stuffing mix to the squash mixture and topped the casserole with the other half of each. In addition, I didn't have cream ...